In the region of Saumur, we really appreciate the cooking of offal, and the cultivated mushrooms provide a perfect garnish.
Skin and clean the kidneys. Cut them in half lengthwise. Add salt and pepper. Book. Clean the mushrooms and wash them quickly, pat them dry, slice them and lemon them
Peel the shallots and slice them.
Melt 40 g of butter in a saucepan without letting it brown. Place the kidneys on it and let them brown very gently, turning them over several times for 7 to 8 minutes. Remove them and put them in a deep dish, cover.
While the kidneys cook, heat the rest of the butter in a saucepan, add the shallots and let them melt gently while stirring, then add the mushrooms and sauté for a few minutes.
Pour in the white wine and reduce, then add the fresh cream. Return the kidney halves to this creamy sauce.
Just heat it up.
Adjust the seasoning and serve immediately.
Source:Regional cuisines of France
