Kidneys in red wine and mushroom sauce recipe
Impress your dinner guests with these tender, delicate flavoured lamb kidneys served in a rich red wine and mushroom sauce. This is best enjoyed with mashed potatoes for a hearty a main, or on a slice of toast as a light meal or starter.
See method- Serves 2
- 15 mins to prepare and 20 mins to cook
- 356 calories / serving
Ingredients
- 250g (9oz) lambs’ kidneys
- 1 tbsp olive oil
- 1 large red onion, finely sliced
- 25g butter
- 2 cloves garlic, crushed
- 125g (5oz) chestnut mushrooms, sliced
- 100g (4oz) button mushrooms, sliced
- 100ml (4fl oz) red wine
- 1 tbsp thyme leaves, plus a few extra to serve
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Shop ingredientsEach serving contains
- Energy
- 1485kJ 356.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 7.2gProtein 25.2gFibre 3.9g
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- To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Place in a bowl, cover with boiling water and leave for 5 minutes.
- Heat the oil in a large frying pan and soften the onion for 5 minutes. Add the butter and garlic and, once melted, add the mushrooms. Cook for 5 minutes, then drizzle over the red wine and cook for a further 5 minutes.
- Remove the kidneys with a slotted spoon and slice with a sharp knife. Return them to the pan along with the thyme leaves and cook gently for 10 minutes. Scatter with a few thyme leaves and serve with mash as a main, or on a slice of toast as a light meal or starter.
- See more Lamb recipes
