Sauteed Kidneys

READY IN: 30mins
Recipe by mollypaul

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Top Review by Elkaybee

I have been cooking lambs kidneys the same old way for such a long time and decided now was the time for a change. This is very similar but the red wine really gave it a richness of flavour that I was seeking and also the mushrooms. I sliced the kidney into about 4/5 slices each and followed the recipe. I did, however, add some chopped bacon and garlic. It was really a nice meal served with vegetables. Thanks Molly 53

Ingredients Nutrition

  • 1 lb veal kidneys or 1 lb lambs kidney
  • 3 tablespoons butter (no substitutions)
  • 1 tablespoon vegetable oil or 1 tablespoon olive oil
  • 4 tablespoons onions, finely minced
  • 1 cup mushroom, cleaned and sliced
  • 14 cup red wine
  • salt

Directions

  1. Remove the outside membrane from the kidneys.
  2. Rinse and pat dry; set to the side.
  3. Melt the butter and oil together in a skillet.
  4. Brown the kidneys quickly, and remove to a warm platter.
  5. Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
  6. Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
  7. Heat through.
  8. Serve on toast points.

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