Braised Sweetbreads Marsala With Honey Mushrooms Recipes

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SWEETBREADS AND MUSHROOMS



Sweetbreads and Mushrooms image

Sweetbreads are so delicious! Pity they have fallen out of fashion. This recipe is an old favorite from San Francisco a la Carte. The authors suggest serving the sweetbreads with brown rice, broiled tomatoes and fresh green beans. The blanching directions come from Julia Child (who else?).

Provided by MariaLuisa

Categories     Beef Organ Meats

Time 5h25m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs sweetbreads, blanched (see instructions below)
4 tablespoons vinegar, approximately
2 teaspoons salt, approximately
2 tablespoons lemon juice, approximately
2 tablespoons butter, approximately
16 fresh button mushrooms, halved
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup tomato paste
1/2 cup sherry wine
1 bay leaf, broken
pepper, freshly ground, to taste
1 teaspoon arrowroot
1 tablespoon dry white wine

Steps:

  • To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
  • When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
  • Return the sweetbreads to the skillet and add the chicken stock, tomato paste, sherry (I actually prefer dry marsala -- port or madeira would probably be OK, too), and bay leaf. Simmer, uncovered, over medium heat for 15 minutes. Add pepper. Dissolve the arrowroot in the white wine and add to skillet to thicken.
  • The sweetbreads may be prepared ahead of time and refrigerated. Return to room temperature before reheating.

Nutrition Facts : Calories 88.2, Fat 4.5, SaturatedFat 2.6, Cholesterol 11.4, Sodium 955.2, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 2.4

SIMPLE BRAISED MUSHROOMS



Simple Braised Mushrooms image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, finely chopped
1 1/2 teaspoons kosher salt, divided
3 (10 ounce) packages cremini mushrooms, trimmed and quartered
4 sprigs fresh thyme
2 tablespoons dry Marsala, sherry or white wine, optional
1/2 cup chicken or vegetable broth
1 tablespoon unsalted butter

Steps:

  • Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
  • Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

BRAISED SWEETBREADS MARSALA WITH HONEY MUSHROOMS



Braised Sweetbreads Marsala with Honey Mushrooms image

I adore sweetbreads, but, alas, they are becoming increasingly hard to get. So, whenever I see a package of them in the supermarket, I snatch them up and give myself a treat. I'm apt to vary the aromatics, but basically the technique is the same. If you do all the preparation in the morning, or even the night before, the final sautéing with just the right complementary flavors takes about 15 minutes. And when you have your first bite, there is something so deeply satisfying about the tender creamy texture of sweetbreads, and their ability to absorb and transform the aromatic flavors you give them, that you feel a small miracle has taken place. No wonder they are called sweetbreads.

Number Of Ingredients 10

About 1/3 pound calves' sweetbreads
1/2 lemon
Salt
About 2 tablespoons loosely packed dried honey mushrooms
1 tablespoon butter
1 shallot, chopped
All-purpose flour for dredging
Marsala wine
2 teaspoons glace de viande, or about 3 tablespoons beef stock
Freshly ground pepper

Steps:

  • The night before or the morning of the day you plan to cook your sweetbreads, or at least several hours before, put them in a small pot with enough water to cover by 2 inches. Squeeze the juice of the half-lemon into the pot, and add a good pinch of salt. Bring to a boil, and then reduce the heat to a lively simmer and cook for 15 minutes. Drain the sweetbreads, and plunge them into cold water. When they are cool enough to handle, carefully open up the lobes just enough to ease out some of the connective tissue. You won't get it all, but don't worry. Now put the sweetbreads on a small plate, put another plate on top, and set something heavy on it-a jar of jam or a soup can. Refrigerate for an hour or so, or overnight.
  • About 20 minutes before cooking, soak the dried honey mushrooms in 3/4 cup warm water.
  • When ready to cook, melt the butter in a small skillet and sauté the shallot until softened. Break the sweetbreads up into about six pieces, following the lobes, and dredge the pieces in lightly salted flour. Toss them into the pan, and sauté for 4-5 minutes, until lightly browned. Pour in a good splash of Marsala, and let it cook down until almost evaporated. Strain the soaked honey mushrooms, reserving the straining water, and toss them into the pan. Sauté together for another minute before adding the mushroom soaking liquid and the glace de viande or stock. Turn the heat down, cover, and let braise for about 10 minutes, checking frequently to see that there is enough sauce, and adding a little water and/or stock as necessary. Taste, correct seasonings, and add some freshly ground pepper.
  • Enjoy this delight with some steamed new potatoes and/or fresh peas or other compatible seasonal vegetable.
  • Of course, different kinds of mushrooms can be substituted, including fresh, but I find that using at least some dried mushrooms gives an intensity to the sauce. And Madeira is every bit as good as Marsala here.

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  • Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.
  • Meanwhile, in a saucepan, soften the shallot and garlic in the butter. Add the honey and cook for 1 minute. Deglaze with the wine and reduce by half. Add the demi-glace and bring to boil. Simmer gently for about 5 minutes. Adjust the seasoning.


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