Sweetbreads Braised In Wild Mushroom Broth
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1cup flour
- ¼teaspoon ground clove
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1pound sweetbreads, cleaned and divided into four servings
- ¼teaspoon vegetable oil, or vegetable spray
- 4large shiitake or cremini mushrooms, stemmed and sliced thin
- 2cups wild mushroom broth (see recipe)
- 1teaspoon soy sauce
- 1tablespoon fresh thyme leaves
- ¼cup minced scallions
- ¼cup minced fresh tomato
Nutritional analysis per serving (4 servings)
392 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 18 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Combine the flour, ground clove, salt and black pepper and dust the sweetbreads. Warm a cast-iron skillet over high heat, spray with vegetable oil and quickly sear each sweet bread and remove.
- Step 2
Place each sweetbread in the bottom of a small, ovenproof bowl. Top each with a mushroom slice. Add the soy sauce to the mushroom broth and divide evenly among the four bowls. Top each with thyme, scallions and minced tomato. Cover and bake for 15 minutes. Uncover and serve.
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