Sweetbreads with wild mushrooms

Yield: 4 servings

Measure Ingredient
1 teaspoon Oil
1 pounds Prepared sweetbreads
\N \N (previous recipe)
\N \N Salt and pepper
½ cup Flour seasoned with 1
\N \N TB Creole spice
3 tablespoons Butter
2 tablespoons Minced shallots
1 cup Wild mushrooms, sliced
1 teaspoon Minced garlic
1 cup Veal stock
1 tablespoon Chopped thyme
2 tablespoons Heavy cream
\N \N Chopped parsley, for
\N \N Garnish

Preheat oven to 350 degrees. In a saute pan heat oil. Season sweetbreads with salt and pepper, dredge them in seasoned flour and add them to hot pan. Add 1 tablespoon of butter to give them a crispy crust, and cook first side for 3 minutes. Turn, cook second side 2 minutes and transfer to baking dish. Roast in oven 7 to 10 minutes while you make sauce.

In saute pan cook shallots and mushrooms in pan drippings for 3 minutes, tossing. Add garlic and cook 1 minute. Add stock and thyme, bring to a boil and begin to reduce. Stir in cream and butter and adjust seasonings to taste. Divide sweetbreads between 2 warmed dinner plates, top with sauce and garnish with chopped parsley.

Yield: 2 servings


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