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Devilled Kidneys with a Green Salad and Sherry Vinaigrette

An easy and super-quick supper featuring sautéed kidneys and mushrooms in a creamy sauce served on toasted sourdough bread.

QuickMeatMushroomsSupperSourdough
Estimated Nutrition
Calories
847.7
kcal / serving
1695.4 kcal total
Carbs
23.8g
per serving
47.6 g total
Fat
66.3g
per serving
132.5 g total
Protein
39.1g
per serving
78.2 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
English Mustard
1
tsp
Worcestershire Sauce
1
tsp
Dijon Mustard
1
tbsp
Sherry Vinegar
1
tbsp
Walnut Vinegar
Dairy
50
g
Butter
unsalted
100
ml
Double Cream
GrainsCereals
2
slice
Sourdough Bread
Liquids
5
tbsp
Brandy
200
ml
Beef Stock
Meat
4
piece
Lambs' Kidneys
trimmed and cut into chunks
NutsSeeds
1
clove
Garlic
sliced
1
pinch
Cayenne Pepper
1
tbsp
Flat leaf Parsley
chopped
OilsFats
2
tbsp
Olive Oil
for bread
2
tbsp
Olive Oil
for dressing
1
tbsp
Walnut Oil
Vegetables
2
piece
Shallot
finely chopped
150
g
Pied Bleu Mushrooms
sliced and core removed
2
head
Little Gem Lettuce
leaves separated

Method

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