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Rognons De Veau Aux Champignons – In other words, easy sautéed veal kidneys with mushrooms and shallots in a white wine sauce. Now we’re talking home style comfort food for any day of the week.
This is one of the many quick and easy dishes my grandmother would prepare when she came across the freshest veal kidneys.
I can understand where kidneys might be an acquired taste (like calf’s liver) but you are seriously missing out on a dish that is quintessential French country cuisine. It’s all in the preparation right? It is!
Sliced as thin as possible, drenched in seasoned flour and sautéed in high fat content butter, kidney pieces becomes tender little morsels of meat.
Mix it all together with a mushroom/shallot blend and you have a dish worthy of being on Madison’s menus for entertaining.
If Dolly served Veal Kidney Dijonnaise to her Montpelier, Virginia guests how awful can they taste?
I love Chef Walter’s Taste of History series. In video number 5 of the series (episode 5 can be purchased independently), Chef Walter cooks up a hearty meal of kidneys, artichokes and other delicious dishes.
Guaranteed that my recipe has fewer ingredients than the one above but the historical version is going to go on the menu soon. On buttery mashed potatoes.
You will rarely find kidneys in the meat counter at regular supermarkets in my Virginia neighborhood. But I noticed them from afar last week while shopping at Wegmans®!
Most high end markets do carry veal kidneys but unless they are glistening fresh (not even slightly dried up) or vacuum sealed for the utmost freshness, stay away from them. Even I don’t touch them unless they are totally fresh and smell almost “sweet”.
With their delicate flavor, kidneys from a milk fed veal calf are the absolute best.
They should be a medium rose color not dark red like liver. Dark red kidneys are beef and they do not taste the same at all!
I only bought one veal kidney because I figured to be the only one eating them for dinner. I was right. Yet, he’ll eat steak and kidney pie without ever questioning the ingredients! Go figure.
You can use veal stock instead of white wine or an equal amount of chicken stock.
Butchers in small French country markets often do not remove the thin membrane surrounding the kidney or the fatty center portion. The meat then has to be prepped first.
In the United States, I have yet to see veal kidneys that have not been “cleaned” of all membranes and fat. Vacuum sealed meat is ready to use.
The recipe is so simple that it was easier to make it a “visual” presentation. You can see how the few ingredients come together to make a tasty dish!Print
Sauteed veal kidneys with mushrooms and shallots in a white wine sauce. Home style comfort food for any day of the week.
Royal Dutch Veal® vacuum sealed milk fed veal kidney
8 oz. pack of plain white mushrooms, sliced
2 large shallots, chopped or sliced
5 to 6 tablespoons of Président® salted butter
Couple tablespoons of olive oil
Pan searing flour (enough to generously dust the meat)
About 3/4 cup Holland House® white wine (or more)
Large slice of fresh Pain de Campagne
In a large shallow heavy bottom frying fan melt butter in olive oil.
Sauté the shallots until translucent.
It takes about 3 to 4 minutes over medium heat to get to the translucent stage.
Remove the shallots from the pan, add a bit of butter then add the sliced mushrooms. Sauté the mushrooms until they take on a beautiful golden brown color.
How long it takes to get to that rich brown color depends on the amount and size of the mushroom slices. Maybe 5 or 6 minutes?
Remove from the pan and set aside along with the shallots.
Now let’s prepare the meat. Slice the kidney into small slivers much like the meat in my Beef Stroganoff recipe.
Place the pieces in a small bowl and sprinkle with as much pan searing flour as required to coat evenly. Allow the pieces to dry a bit so the flour adheres.
Add some butter to the frying pan. Set the heat on high.
Just as the butter begins to sizzle, carefully add the meat to the pan in a single layer.
Fry over high heat until the meat is browned evenly. Turn the meat as often as required to brown evenly.
Do not remove the meat from the pan but add the reserved shallots and mushrooms. Combine all three ingredients – the meat , shallots and mushrooms – until well mixed.
With a spatula, scrape the bottom of the frying pan as much as possible to release all the browned bits.
Lower the heat to medium low.
Carefully pour in the white wine throughout the pan. If you prefer, use rich chicken stock or veal glacé. I don’t use any other liquid than wine – even if I have to add wine! 😋
Stir all ingredients until well combined and the sauce begins to thicken. Less than 5 minutes depending on the amount of liquid and flour.
Take it easy on the salt and pepper. Wegmans® pan searing flour has a whopping 980 mg. of sodium!
Keywords: veal kidney, mushrooms, shallots
The idea of preparing and eating offal may be quite repulsive to many but some of the tastiest and most traditional French comfort food recipes are prepared with offal cuts. Hearts, liver, kidneys and more prepared in classic recipes grace the menu in countless restaurants and bistros.
Want to treat me to a special meal? Sauté an andouillette for me. Right next to that… a slice of fois gras. A fresh baguette and a glass of wine.
On a recent trip to France for a milestone birthday, my mother’s 85 year old childhood friend prepared a celebration dinner in my honor. Her choice for the main course? In her words it was “something that would remind me of home” – beef tongue!
The same is true in American cuisine. Beef tongue along liver and onions are popular in the United States and all over Europe. Pig’s feet is comfort food in more places than I can mention here. What about giblet gravy for your Thanksgiving turkey?
Case in point… my Dad’s favorite Pennsylvania soup is Philadelphia Pepper Pot – made with beef tripe. Campbell’s® does not sell it in cans anymore but if you’d like to try it, here is my recipe for pepper pot. What about headcheese? On rye slathered with Dijon mustard? Yum!
In other words, don’t be afraid to cook the “odd bits”.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!