Sweetbreads with Mushrooms

Cook Time 45 minutes + soaking time

Servings 4


1 tsp extra virgin olive oil

4 medium veal sweetbreads

2 tbsp white wine vinegar

3 tbsp flour

40g butter

30g dried porcini mushrooms, rehydrated in 200ml warm water for 10 minutes

2 French shallots, peeled, finely chopped

80ml brandy

2 sprigs of thyme

2 tbsp crème fraîche

Salt & pepper


Place sweetbreads into a bowl of water with vinegar and soak for 3-4 hours or overnight.

To blanch sweetbreads, bring a pot of water to the boil and add sweetbreads. Once it comes back up to the boil remove and chill in iced water. Trim off any fat, gristle or sinew and peel away the membrane. Cut in half if large.

Season with salt and pepper and lightly coat with flour. Melt half the butter with the oil in a pan over medium heat and brown the sweetbreads on both sides for 1-2 minutes or until golden. Then flambé with brandy.

Add remaining butter and fry shallots. Squeeze the water out of the mushrooms and add to the pan with about 1/4 cup of the mushroom water and thyme. Bring to the boil and reduce by 1/3. Remove sweetbreads.

Whisk in the cream and cook until it thickens slightly. Then return the sweetbreads and coat in the sauce before serving.


Lamb and Potatoes in White Wine


Chinese Plum Sauce