Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Kidneys in red wine and mushroom sauce recipe

7 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