Kidneys in red wine and mushroom sauce

Kidneys in red wine and mushroom sauce recipe

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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

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

  1. 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.
  2. 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.
  3. 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.

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