Sauted Brains And Mushrooms Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Sets calfs brains, prepped
1/4 lbs: Butter,
1/2 lbs: Mushrooms, sliced
1 tbsp: Capers,
1 tsp: Lemon juice,
2 tbsp: Parsley, chopped
Salt and pepper to taste,
Dry vermouth,
Directions:
After preparing brains, drain on paper towels and cut in half. Melt butter
in a large frying pan. When bubbling, saut brains and then remove to
paper towel to drain.
Add mushrooms to butter and when they have turned slightly dark and are
limp, add capers, lemon juice, and parsley. Return brains to pan and
season with salt and pepper. Stir well and add a bit of vermouth to loosen
up sauce. Reduce heat and simmer gently until time to serve (adding more
vermouth if necessary.)
Excellent served with fluffy rice, buttered spinach, and a white wine.
From "Meat" by the Lobel Brothers, Hawthorne, 1971
MM format by Dave Sacerdote
Source from luhu.jp
in a large frying pan. When bubbling, saut brains and then remove to
paper towel to drain.
Add mushrooms to butter and when they have turned slightly dark and are
limp, add capers, lemon juice, and parsley. Return brains to pan and
season with salt and pepper. Stir well and add a bit of vermouth to loosen
up sauce. Reduce heat and simmer gently until time to serve (adding more
vermouth if necessary.)
Excellent served with fluffy rice, buttered spinach, and a white wine.
From "Meat" by the Lobel Brothers, Hawthorne, 1971
MM format by Dave Sacerdote
Source from luhu.jp
Tags
Meat