Pork Kidneys In Mushroom Sauce Recipes

PORK KIDNEYS IN MUSHROOM SAUCE

Steps:

• Rinse and slice mushrooms.
• Peel shallot and finely chop both the shallot and parsley.
• Sauté the shallots and kidneys in a frying pan over medium-high heat until they give off their liquid.
• Remove shallots and kidney and set aside.
• Sauté the mushrooms over medium heat.
• Return the kidneys and shallots to the frying pan, add the cream, paprika and salt and reduce heat.
• Simmer for 3-5 minutes until sauce and kidneys are both hot.
• Season with pepper and sprinkle with chopped parsley.

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE

Steps:

• Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
• Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.