Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Veal Kidneys with Oyster Mushrooms and Green Pepper https://www.metro.ca/userfiles/image/recipes/Rognons-veau-champignons-pleurotes-poivre-vert-4912.jpg PT10M PT20M PT30M
Trim the kidney and cut in pieces.In a hot fry pan, brown the kidneys until they are a little more done than still pink inside.Set them aside in a flat dish.In the fry pan, add the shallots.Add the oyster mushrooms and cook for about 5 minutes.Add the green pepper.Deglaze with the Porto wine and let it reduce by half.Add the cream and let reduce still.At the last moment, add the kidneys and cook for 3 minutes in the sauce. Serve.
4
0 0 0 0
14 oz (400 g) veal kidney 2 Tbsp. (30 mL) dried or french shallots, chopped 4 oyster mushrooms 3 Tbsp. (45 mL) green pepper (pickled pepper ex. madagascar pepper) 1/2 cup (125 mL) porto wine 6 Tbsp. (90 mL) 10% or 15% cream
Veal Kidneys with Oyster Mushrooms and Green Pepper

Veal Kidneys with Oyster Mushrooms and Green Pepper

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 14 oz
    (400 g)
    veal kidney
  • 2 Tbsp.
    (30 mL)
    dried or french shallots, chopped
  • 4
    oyster mushrooms
  • 3 Tbsp.
    (45 mL)
    green pepper (pickled pepper ex. madagascar pepper)
  • 1/2 cup
    (125 mL)
    porto wine
  • 6 Tbsp.
    (90 mL)
    10% or 15% cream
Imprimer ma sélection

Preparation

Trim the kidney and cut in pieces.

In a hot fry pan, brown the kidneys until they are a little more done than still pink inside.

Set them aside in a flat dish.

In the fry pan, add the shallots.

Add the oyster mushrooms and cook for about 5 minutes.

Add the green pepper.

Deglaze with the Porto wine and let it reduce by half.

Add the cream and let reduce still.

At the last moment, add the kidneys and cook for 3 minutes in the sauce. Serve.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.