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Sweetbread and Mushroom Stew Recipe

French · Main course · 65 min total

A rich and creamy stew featuring tender veal sweetbreads and earthy mushrooms, perfect for a comforting dinner.

Ingredients

• 1 lb veal sweetbreads
• 2 tbsp white vinegar
• 1 tbsp salt
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Soak sweetbreads in cold water for 1 hour, changing water twice. Drain.
2. Bring a pot of water to a boil with vinegar and 1 tbsp salt. Add sweetbreads, reduce heat, and simmer for 5 minutes. Drain and plunge into ice water. Drain again.
3. Peel off the thin membrane from sweetbreads and cut into 1-inch pieces.
4. In a large skillet, melt 1 tbsp butter over medium-high heat. Add mushrooms and cook until golden, about 5 minutes. Season with salt and pepper. Transfer to a plate.
5. In the same skillet, melt remaining 1 tbsp butter. Add shallot and garlic, cook until softened, about 2 minutes.
6. Add sweetbreads and cook until lightly browned, about 3 minutes per side.
7. Pour in wine and deglaze the pan, scraping up brown bits. Cook until reduced by half, about 2 minutes.
8. Add chicken broth, cream, and thyme. Bring to a simmer. Return mushrooms to the pan. Cook for 5 minutes until sauce thickens slightly. Adjust seasoning.
9. Serve garnished with parsley.

Tips

• For a richer flavor, use a mix of wild mushrooms.
• Serve with crusty bread or over mashed potatoes.
• Leftovers can be refrigerated for up to 2 days; reheat gently.

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