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1
Cut each kidney crosswise into quarters.
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2
Cut away and discard most but not all of the firm interior white fat or core of each kidney.
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3
Cut the kidneys into bite-size cubes and set aside.
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4
Cut the mushrooms into bite-size pieces.
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5
There should be about 4 cups.
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6
Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms.
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7
Cook, stirring, until the mushrooms give up their liquid.
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8
Continue cooking until the liquid evaporates.
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9
Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring.
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10
Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
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11
Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces.
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12
Cook, shaking the skillet and stirring often, about 1 1/2 minutes.
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13
Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
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14
Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces.
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15
Cook about 1 1/2 minutes and drain, as above.
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16
Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots.
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17
Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter.
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18
Serve sprinkled with parsley.
