LAMB KIDNEYS WITH MUSHROOMS

Lamb kidneys are delicious fried with mushrooms and onions, then served on toast.

2 lamb kidneys, white parts and skin removed
400 g mushrooms, sliced
2 large shallots (or ½ mild onion), finely chopped
2 tablespoons olive oil
1 teaspoon fresh chopped parsley

Heat 1 tablespoon olive oil in a frying pan over low heat.
Add the kidneys and cook over low heat for 15 minutes, or until cooked through.
In another frying pan, cook the shallots with one tablespoon of olive oil.
Add the mushrooms, simmer 15 minutes, or until a lot of the water has evaporated from the mushrooms.
Mix in the kidneys, season as you prefer and garnish with fresh parsley.
Serve with fresh ciabatta as a starter or with toast for breakfast.

Photo and recipe: Amanda Conradie