Kidneys in creamy madeira and mushroom sauce

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
4 Lambs kidneys
1 Onion; very finely chopped
250 grams Button mushrooms; sliced (8oz)
150 millilitres Madeira wine or sherry; (1/4 pint)
150 millilitres Beef stock; (1/4 pint)
4 tablespoons Creme fraiche
2 tablespoons Freshly chopped parsley
1 tablespoon Cornflour; blended in a little
; cold water
Salt and freshly ground black pepper

Directions

1. Heat the oil in a frying pan and fry the kidneys, onion and mushrooms for 10 minutes, turning the kidneys occasionally.

2. Stir in the Madeira, stock, creme fraiche, most of the parsley, blended cornflour and seasoning to taste.

3. Bring to the boil then reduce the heat and simmer gently for 2-3 minutes, stirring occasionally until the sauce has thickened.

4. Serve immediately sprinkled with the remaining chopped parsley.

Converted by MC_Buster.

NOTES : Ideal served with boiled rice with a few tablespoons of cream stirred in before serving with the kidneys in Madeira & Mushroom sauce.

Converted by MM_Buster v2.0l.

Related recipes