Sweetbreads Braised In Wild Mushroom Broth

• 1 cup flour
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound sweetbreads, cleaned and divided into four servings
• 1/4 teaspoon vegetable oil, or vegetable spray
• 4 large shiitake or cremini mushrooms, stemmed and sliced thin
• 2 cups wild mushroom broth (see recipe)
• 1 teaspoon soy sauce
• 1 tablespoon fresh thyme leaves
• 1/4 cup minced scallions
• 1/4 cup minced fresh tomato

1. Preheat the oven to 350 degrees.
2. Combine the flour, ground clove, salt and black pepper and dust the sweetbreads.
3. Warm a cast-iron skillet over high heat, spray with vegetable oil and quickly sear each sweet bread and remove.
4. Place each sweetbread in the bottom of a small, ovenproof bowl.
5. Top each with a mushroom slice.
6. Add the soy sauce to the mushroom broth and divide evenly among the four bowls.
7. Top each with thyme, scallions and minced tomato.
8. Cover and bake for 15 minutes.
9. Uncover and serve.

flour, ground clove, salt, freshly ground black pepper, vegetable oil, shiitake, wild mushroom broth, soy sauce, thyme, scallions, tomato

Taken from cooking.nytimes.com/recipes/8471 (may not work)