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Pork Kidney and Mushrooms Stew Recipe

2013/02/02 by Varga László

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Ingredients (4 servings):

  • 6 pork kidneys, about 3/5 kgaIMG_6594
  • 1 cup whole milk
  • 1/2 kg button mushrooms
  • 100 g butter
  • 100 ml semi-sweet or semi-dry white wine
  • 4 garlic cloves
  • 200 ml sour creme
  • some parsley leaves
  • salt and pepper to taste

 

Preparation method:

  1. Cut each kidney in half horizontally.
    aIMG_6597
  2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
  3. Place the kidney halves into a bowl and pour over the milk until in covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
  4. Cut the button mushrooms into quarters.Chopped mushrooms
  5. Remove the kidney halves from the milk, drain them and cut each of the into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
  6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
  7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
  8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
  9. Add kidneys to the pan and cook for another 5 minutes.
  10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
  11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
  12. Serve the stew still hot with fresh toast.

Pork Kidney and Mushrooms Stew Recipe
Pork Kidney and Mushrooms Stew Recipe

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Pork Kidney and Mushrooms Stew Recipe

Ingredients:

  • 6 pork kidneys, about 3/5 kg
  • 1 cup whole milk
  • 1/2 kg button mushrooms
  • 100 g butter
  • 100 ml semi-sweet or semi-dry white wine
  • 4 garlic cloves
  • 200 ml sour creme
  • some parsley leaves
  • salt and pepper to taste

Preparation method:

  1. Cut each kidney in half horizontally.
  2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.
  3. Place the kidney halves into a bowl and pour over the milk until in covers them all. Leave it in thr fridge for 2-3 hours to soak all the unwanted smell and taste of them.
  4. Cut the button mushrooms into quarters.
  5. Remove the kidney halves from the milk, drain them and cut each of the into three.
  6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.
  7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
  8. Add the mushrooms and wine, cover and saute them for 5 minutes.
  9. Add kidneys to the pan and cook for another 5 minutes.
  10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
  11. Sprinkle with chopped parsley.
  12. Serve the stew still hot with fresh toast.
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3 Comments »

  1. Rhyss says:
    2013/02/06 at 18:20

    Can this recipe taste as good without the mushrooms? I’m not really a big fan of mushroom. It looks delicious and I want to try it out.

  2. Tasha says:
    2013/04/24 at 03:51

    Made this tonight. It was good. I served it with whole wheat pasta. Thanks.

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