SWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE. BUT I WANTED TO COMBINE THEM WITH BLACK TRUMPET MUSHROOMS, WHOSE LEATHERY TEXTURE LENDS THEM TO BRAISING. SO AFTER THE USUAL BLANCHING PROCESS, I SAUTEED THEM WHOLE AND PREPARED A CREAMY SAUCE WITH THE MUSHROOMS, SHALLOTS, WHITE WINE, STOCK AND CREME FRAICHE, THEN FOLDED THE SLICED SWEETBREADS INTO THE SAUCE. THE VOLUPTUOUS RESULT NEEDS NOTHING MORE THAN SIMPLE WHITE RICE OR PASTA TO SOAK UP THE SAUCE AND A CRISP WHITE BURGUNDY TO CUT THE RICHNESS.
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