Kidneys with Mustard Sauce

• 4 lamb kidneys
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 8 cremini mushrooms, sliced
• 3 tbsp dry vermouth or red wine
• 4 tbsp lamb or beef stock
• 2 tsp Dijon mustard
• Salt and freshly ground black pepper

1. Peel away any skin from the kidneys and cut out the core and membranes.
2. Soak in water to cover for 510 minutes.
3. Drain and pat dry with paper towels.
4. Heat the butter and oil in a frying pan over medium heat.
5. Cook the onion, stirring often, for 23 minutes.
6. Increase the heat, add the kidneys and garlic, and cook for 3 minutes, stirring.
7. Add the mushrooms, and cook for 23 minutes more.
8. Add the vermouth and stock and boil about 1 minute, until slightly reduced.
9. Reduce the heat and cover.
10. Cook for 4 minutes, or until the kidneys are tender and cooked through.
11. Stir in the mustard and season with salt and pepper.

lamb kidneys, butter, olive oil, onion, garlic, mushrooms, red wine, beef stock, mustard, salt

Taken from www.cookstr.com/recipes/kidneys-with-mustard-sauce (may not work)