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Kidneys in red wine and mushroom sauce recipe

3 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

Serves 2
15 mins to prepare and 20 mins to cook
356 calories / serving

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