A delicate, gourmet recipe that will warm the taste buds of even the most demanding guests. This recipe for four consists of tender sweetbreads cooked to perfection and served with a creamy Madeira and mushroom sauce. The fresh mushrooms add a hint of forest flavour to the sauce, while the Madeira adds a soft, sweet note. Served with a side dish of your choice, such as brown rice or potatoes, this dish will immediately transport you to the culinary comfort of a great French restaurant. So get ready to enjoy a taste journey, and let yourself be seduced by this recipe for sweetbreads with mushrooms and Madeira sauce.
A gourmet dish at home
Ingredients for 2 to 4 people :
- 8 sweetbreads
- 100g fresh button mushrooms
- 1 onion
- 2 cloves of garlic
- 50g of butter
- 30g flour
- 125ml Madeira
- 125ml veal stock
- 125ml fresh cream
- salt
- pepper
- chopped parsley to garnish
Preparation :
- Clean the mushrooms and cut into small pieces.
- Finely chop the onion and garlic.
- Melt 25g butter in a frying pan and fry the sweetbreads until golden brown on both sides. Transfer to an ovenproof dish.
- In the same pan, melt the remaining butter and sauté the onion and garlic until soft. Add the mushrooms and sauté for around 5 minutes.
- Sprinkle the flour over the mushrooms and mix well. Add the Madeira, veal stock and crème fraîche. Simmer for around 5 minutes until the sauce is thick.
- Pour the sauce over the sweetbreads in the dish.
- Bake at 180°C for around 20 minutes.
- Serve the sweetbreads hot, sprinkled with chopped parsley.
Nutritional details
Sweetbreads are delicate, tender cuts of meat, rich in protein and iron. They are often eaten in Central Europe and France, where they are considered a delicacy.
Mushrooms are an excellent source of vegetable protein, dietary fibre and minerals such as potassium and copper. They also add an intense flavour and crunchy texture to any dish.
Madeira sauce is a highly concentrated wine sauce, frequently used in meat dishes in Europe. It has a sweet, full-bodied flavour, with notes of cherry and red fruit, which are perfect with sweetbreads and mushrooms.
The origin of sweetbreads
Sweetbreads are a popular ingredient in French and European cuisine. Their origins date back to ancient times, when the Greeks and Romans were already eating veal offal. In the Middle Ages, it was considered a luxurious dish, reserved for the banquets of kings and nobles. Over the centuries, they became a staple ingredient of French cuisine, appreciated for their delicate flavour. Today, sweetbreads are often used in dishes such as escalopes, stews and sauces.
