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Sauteed Kidneys

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Ready In:
30mins
Serves:
Units:

ingredients

  • 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

  • Remove the outside membrane from the kidneys.
  • Rinse and pat dry; set to the side.
  • Melt the butter and oil together in a skillet.
  • Brown the kidneys quickly, and remove to a warm platter.
  • Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
  • Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
  • Heat through.
  • Serve on toast points.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"Fannie Farmer has the best recipes."
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  1. StirlingNZ
    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.
    Reply
  2. marypeterh
    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.
    Reply
  3. 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
    Reply
  4. Molly53
    Fannie Farmer has the best recipes.
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