Kidneys with Mushrooms

Ingredients

• 800 g veal kidneys (pre‑prepared)
• 2 tbsp plant oil
• 250 g champignons
• 40 ml cognac
• 200 ml veal stock
• 100 ml heavy cream
• Salt
• Pepper

Instructions

1. 1.

   Wash the kidneys, pat dry and cut into bite‑sized pieces. Brown them in 1 tbsp hot oil in a non‑stick pan, then remove.

2. 2.

   Clean the mushrooms and slice them. Sauté the mushrooms in the remaining oil, deglaze with cognac. Add the stock and let it reduce to a slightly thickened sauce for about 5 minutes. Stir in the cream and return the kidneys; cook for another 5 minutes until done. Season with salt and pepper and serve.