Ingredients (4 servings):
- 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
- Cut each kidney in half horizontally.
- Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.
- Place the kidney halves into a bowl and pour over the milk until it covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.
- Cut the button mushrooms into quarters.
- Remove the kidney halves from the milk, drain them and cut each of them into three.
- 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.
- Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
- Add the mushrooms and wine, cover and saute them for 5 minutes.
- Add kidneys to the pan and cook for another 5 minutes.
- Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
- Sprinkle with chopped parsley.
- Serve the stew still hot with fresh toast.