Sweetbreads with chanterelles and parsley
By Marie-France sur son blog : Une cuillérée pour papa
Level of difficulty Easy
Preparation time 15mins
Cost Average budget
Start with blanch 1-2 minutes in a boiling water mixed with a lemon vinegar, then drain them thoroughly.
In a skillet, fry a piece of salted butter with a little olive oil and turn to brown the sweetbreads - 2 minutes on each side, remove from pan, deglaze the pan juices with a splash of Sherry vinegar then put them in the pan; chop the parsley and garlic and add the parsley to the pan, mix well; Give a couple grinds of black pepper and let the fire still 2/3 minutes turning the sweetbreads occasionally.
In a separate pan fry the mushrooms with butter thoroughly cleaned (do not run under water, simply scrape carefully with a special small brush) until complete evaporation of water. Add them at the last minute in the pan with sweetbreads, leave to cook 1 minute; Add salt at the last moment.
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