Sautéed calf’s kidney with lentils and braised porcini mushrooms

Sautéed calf’s kidney with lentils and braised porcini mushrooms

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Preparation time
less than 30 mins

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Cooking time
30 mins to 1 hour

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Serves
Serves 2

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By Matt Tebbutt
From Saturday Kitchen[row]

Ingredients

For the lentils

  • 200g/7oz Puy lentils
  • 1 garlic bulb, halved
  • 1 small onion, peeled and diced
  • 2 celery sticks, diced
  • few thyme sprigs
  • 1 bay leaf
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the braised porcini mushrooms

  • 25g/1oz unsalted butter
  • 2 tbsp olive oil
  • 300g/10½oz porcini mushrooms
  • 1 shallot, peeled and diced
  • 1 garlic clove, minced
  • 1 tbsp plain flour
  • 125ml/4fl oz white wine, preferably Chardonnay
  • 500ml/18fl oz chicken stock

For the kidney

  • 30g/1oz unsalted butter
  • 1 calf’s kidney, halved and core removed
  • 4 sage leaves
  • 1 garlic clove, smashed
  • 50ml/2fl oz Marsala wine