SWEETBREADS BRAISED WILD MUSH BROTH

By BobD

Ingredients

• 1 cup flour
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound sweetbreads, cleaned and divided into four servings
• 1/4 teaspoon vegetable oil, or vegetable spray
• 4 large shiitake or cremini mushrooms, stemmed and sliced thin
• 2 cups wild mushroom broth
• 1 teaspoon soy sauce
• 1 tablespoon fresh thyme leaves
• 1/4 cup minced scallions
• 1/4 cup minced fresh tomato

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Preheat the oven to 350 degrees. Combine the flour, ground clove, salt and black pepper and dust the sweetbreads. Warm a cast-iron skillet over high heat, spray with vegetable oil and quickly sear each sweet bread and remove.

Place each sweetbread in the bottom of a small, ovenproof bowl. Top each with a mushroom slice. Add the soy sauce to the mushroom broth and divide evenly among the four bowls. Top each with thyme, scallions and minced tomato. Cover and bake for 15 minutes. Uncover and serve.

Wild Mushroom Broth

1 ounce dried cepes, porcini or other wild mushrooms
2 pounds white mushrooms
1/2 pound shiitake mushrooms
1 sprig fresh thyme
1/2 teaspoon black peppercorns
3 quarts cold water

Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.

Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

YIELD One quart