Sweetbreads with wild mushrooms
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Sweetbreads with wild mushrooms
  Sweetbreads    Mushrooms  
Last updated 6/12/2012 12:59:27 AM. Recipe ID 22419. Report a problem with this recipe.
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      Title: Sweetbreads with wild mushrooms
 Categories: E.
      Yield: 4 Servings
      1 ts Oil
      1 lb Prepared sweetbreads
           (previous recipe)
           Salt and pepper
    1/2 c  Flour seasoned with 1
           TB Creole spice
      3 tb Butter
      2 tb Minced shallots
      1 c  Wild mushrooms, sliced
      1 ts Minced garlic
      1 c  Veal stock
      1 tb Chopped thyme
      2 tb Heavy cream
           Chopped parsley, for
  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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Recipe ID 22419 (Apr 03, 2005)

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