Sweetbreads With Two Kinds Of Mushrooms

By á-174942

Ingredients

• 2 pounds sweetbreads
• Vinegar as needed
• 1 bay leaf
• 3 allspice berries
• 1 small handful dried wood ear mushrooms*
• 4 tablespoons butter
• 1 large sweet onion sliced
• 1/4 cup brandy
• 1/2 cup dry white wine
• 1/2 pound cooked ham cut 1/2" by 1/2" by
• 2 " slices
• 1 pound common store mushrooms sliced
• 1/4 cup heavy cream
• 1/4 cup chopped fresh parsley

Details

Servings 6

Preparation

Step 1

* Alternate Mushrooms: Substitute Shiitake for Ear Mushrooms

Soak the sweetbreads in cold water to cover for 1 hour, changing the water 2 or 3 times. Drain and place in a deep pot. Measure out cold water to cover, then add 1 tablespoon vinegar per quart of water. Add the bay leaf and allspice. Bring to a boil, reduce heat, and simmer for 15 minutes.

Drain the sweetbreads and plunge them into cold water for 5 minutes. Drain again. With fingers remove the dark veins and thick membrane from the sweetbreads.

Soak the wood ears in hot water to cover for 15 to 20 minutes. Squeeze the mushrooms dry and cut to bite size.

In a large sauté pan or skillet, heat the butter until foamy. Brown the sweetbreads on all sides. Add the onion and cook rapidly until the meat is tender. Heat the brandy gently and pour over the sweetbreads and onion. Ignite. When the flames go out, add the white wine, ham, wood ears, and store mushrooms. When these are done to taste, stir in the cream and parsley.

This recipe yields 6 main course servings.