Sweetbreads With Mushrooms and Cherries
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1⅓pounds sweetbreads
- Salt
- 1lemon
- ½cup dried cherries
- ⅓cup dry red wine
- 3tablespoons flour
- Freshly ground black pepper
- 2tablespoons unsalted butter
- 1½ounces pancetta, in one slice, diced
- ½cup finely chopped onion
- 24very small cremini mushrooms, stems removed
- ⅔cup chicken stock
- 1tablespoon minced tarragon
Preparation
- Step 1
Rinse sweetbreads under cold running water. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl. Add juice of ½ lemon. Add sweetbreads; water should cover them. Soak 1 to 2 hours. Place cherries in a dish, add wine and set aside at least 2 hours.
- Step 2
Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat. If sweetbreads separate into sections, that is fine. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes. Allow to cool in liquid, then refrigerate until ready to use.
- Step 3
Remove sweetbreads from liquid. Separate into 1- to 2-inch nuggets. Pat dry. Season flour with salt and pepper and dust sweetbreads. Melt butter in a 12-inch skillet or sauté pan with a cover. Very lightly brown sweetbreads. Remove to a dish. Add pancetta and onion to skillet. Sauté on medium-low until starting to color. Add mushrooms and sauté until softened. Add cherries with wine, and stock. Stir to deglaze pan. Bring to a simmer, add sweetbreads, baste with sauce.
- Step 4
Cover and simmer gently 10 minutes. Season sauce with remaining juice of lemon and salt and pepper. Baste sweetbreads again, add tarragon and serve.
Private Notes
Cooking Notes
This exceeded expectations. The sweetbreads were perfectly cooked, and the mix of flavours was wonderful. I used dried cranberries, as that was what I had on hand. Served with mashed garlic potatoes, there wasn't a scrap left.
Fabulous recipe, but I left the sweetbreads in larger pieces. You don't actually have to remove every bit of connective tissue before cooking. It "melts" with the heat while sautéing. I added thin strips of red pepper, carrots and fresh ginger with the mushrooms, as well as about 1/4 c. of cream.
I’ve finally made a great ris de veau using this recipe! Sweetbreads from D’Artagnan. No mustard or frying. Substituted infused cherry cranberries and added morels. Served with jasmine rice and peas, and a Caesar’s salad. Guests asked for seconds. Wow. Will make again. Thanks. Worth the work.
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