-
-
Add this recipe to your binder
This recipe is in your binder
-
Kidneys in red wine and mushroom sauce recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
11 ratings
Impress your dinner guests with these tender, delicate flavoured lamb kidneys served in a rich red wine and mushroom sauce. This is best enjoyed with mashed potatoes for a hearty a main, or on a slice of toast as a light meal or starter. See method
Ingredients
- 250g (9oz) lambs’ kidneys
- 1 tbsp olive oil
- 1 large red onion, finely sliced
- 25g butter
- 2 cloves garlic, crushed
- 125g (5oz) chestnut mushrooms, sliced
- 100g (4oz) button mushrooms, sliced
- 100ml (4fl oz) red wine
- 1 tbsp thyme leaves, plus a few extra to serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1485kj
356kcal
18%
-
Fat
20g
28%
-
Saturates
9g
43%
-
Sugars
7g
8%
-
Salt
0.7g
12%
of the reference intake
Carbohydrate 7.2g
Protein 25.2g
Fibre 3.9g
Method
- To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Place in a bowl, cover with boiling water and leave for 5 minutes.
- Heat the oil in a large frying pan and soften the onion for 5 minutes. Add the butter and garlic and, once melted, add the mushrooms. Cook for 5 minutes, then drizzle over the red wine and cook for a further 5 minutes.
- Remove the kidneys with a slotted spoon and slice with a sharp knife. Return them to the pan along with the thyme leaves and cook gently for 10 minutes. Scatter with a few thyme leaves and serve with mash as a main, or on a slice of toast as a light meal or starter.
See more Lamb recipes