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    You are in: Home / Recipes / Sauteed Kidneys Recipe
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    Sauteed Kidneys

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Molly53's Note:

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    Units: US | Metric

    • 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
    • 1/4 cup red wine
    • salt


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

    Ratings & Reviews:

    • on June 24, 2007


      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

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    • on January 05, 2013


      I tried the recipe as is, except I used beef kidney. The mushrooms, onion and wine really add flavor. I thoroughly enjoyed it and so easy to make.

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    • on July 01, 2013


      Had this for breakfast this morning. Halved recipe as I was using fresh leftover lamb kidneys from a meal my wife cooked the night before. Scrumptious and yes, the red wine did add to the flavour nicely.

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    Nutritional Facts for Sauteed Kidneys

    Serving Size: 1 (56 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 126.9
    Calories from Fat 108
    Total Fat 12.1 g
    Saturated Fat 5.9 g
    Cholesterol 22.9 mg
    Sodium 63.1 mg
    Total Carbohydrate 1.9 g
    Dietary Fiber 0.3 g
    Sugars 0.8 g
    Protein 0.7 g

    The following items or measurements are not included:

    veal kidneys

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