We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Kidneys in red wine and mushroom sauce

Kidneys in red wine and mushroom sauce recipe

0 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

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.

See more Lamb recipes

You may also like

Be the first to comment

blog comments powered by Disqus