Mushrooms, shallots, Chablis, and Dijon mustard elevate veal kidneys in this authentic Burgundian dish. Quick to prepare, it demands careful cooking for tender, pink results inside.
Difficulty: Intermediate
Peel and chop the shallots. Clean the mushrooms without soaking, then chop them. Degrease the kidneys, remove nerves and skin, and slice into thick, even pieces.
Melt 75 g butter in a frying pan until very hot. Add kidney slices and cook, turning frequently, until just done and pink inside. Remove and keep warm.
Add shallots to the pan, melting them in the kidney fat. Stir in mushrooms and sauté 2-3 minutes. Pour in wine, bring to a boil, then simmer 10 minutes over medium heat, stirring occasionally.
Off heat, whisk in mustard and remaining butter. Return kidneys to the sauce without boiling to keep them tender. Season with lemon juice, salt, and pepper. Sprinkle with parsley and serve piping hot.
For extra flair, use wild mushrooms in the dish or as a garnish.
Recommended drink: Mâcon-Villages.
Source: Regional Cuisines of France. Burgundy. Editions du Fanal.
