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| Servings: 6 - 8


  • 6 pork kidneys (about 3.5 kg)
  • 1 cup whole milk
  • ½ kg button mushrooms
  • 100 g butter
  • 100 ml semi-sweet or semi-dry white wine
  • 4 garlic cloves
  • 200 ml sour cream
  • some parsley leaves
  • salt and pepper to taste

Cut each kidney in half horizontally.
Remove their white inner membranes using a sharp, thin knife.
Soak them in water and change water regularly until water is clear.
Place the kidney halves into a bowl and pour over the milk until in covers them all.
Leave it in the fridge for 2 – 3 hours to soak all the unwanted smell and taste of them.
Cut the button mushrooms into quarters.
Remove the kidney halves from the milk, drain them and cut each of the halves into three.
Heat about 2 – 3 tablespoons of butter in a frying pan and sauté kidneys over high heat for 2 – 3 minutes.
Remove them from the pan and drain. Repeat the procedure until all the kidneys are sautéed.
Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
Add the mushrooms and wine, cover and sauté them for 5 minutes.
Add kidneys to the pan and cook for another 5 minutes.
Add the cream, season with salt and pepper to taste and cook for about 3 minutes lowering the heat.
Sprinkle with chopped parsley.
Serve the stew still hot with fresh toast.

Recipe submit and photo: Philip Reinecke


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