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Kidneys sautéed with mustard

Kidneys Sautéed With Mustard

Kidneys toughen very quickly, so you want to minimize their exposure to heat if you want them tender.


  • 1 ½ lb kidneys
  • 4 shallots
  • 2 cups mushrooms
  • 4 Tbsp duck fat or clarified butter
  • 1 tsp thyme
  • Salt and pepper to taste
  • 1 tsp tarragon
  • 1 hint grated nutmeg
  • ¼ cup Dijon mustard
  • ¼ cup white wine
  • Chives, chopped, for garnish


  1. 1

    Remove any nerves from kidneys with a small knife and chop into 2-inch cubes. Set aside.

  2. 2

    Chop shallots. Halve or quarter mushrooms, around the same size as the kidneys.

  3. 3

    Heat a wok or large cast-iron pan on medium. Add half the duck fat and the shallots. Sauté 1 minute and add mushrooms, thyme, salt and pepper. Sauté until mushroom are cooked. If the mushrooms absorbed too much of the fat, add a few spoonfuls of stock or wine to finish cooking with steam if needed. When cooked, place mushrooms in a bowl.

  4. 4

    Return wok to the heat without cleaning it. Increase heat a notch or two. Add remaining fat, kidneys, tarragon and nutmeg. Sauté 2 minutes.

  5. 5

    Return mushrooms to the wok and sauté 1 minute more. Incorporate mustard and white wine. Simmer 30 seconds. Pour immediately onto a platter and garnish with chives.

A variation of the T'ibs from The Spice Trekkers Cook at Home