Braised Sweetbreads Marsala with Honey Mushrooms

Name: Braised Sweetbreads Marsala with Honey Mushrooms
Ingredients: About 1/3 pound calves’ sweetbreads; 1/2 lemon; Salt; About 2 tablespoons loosely packed dried honey mushrooms; 1 tablespoon butter; 1 shallot, chopped; All-purpose flour for dredging; Marsala wine; 2 teaspoons glace de viande, or about 3 tablespoons beef stock; Freshly ground pepper

December 9, 2011

I adore sweetbreads, but, alas, they are becoming increasingly hard to get. So, whenever I see a package of them in the supermarket, I snatch them up and give myself a treat. I’m apt to vary the aromatics, but basically the technique is the same. If you do all the preparation in the morning, or even the night before, the final sautéing with just the right complementary flavors takes about 15 minutes. And when you have your first bite, there is something so deeply satisfying about the tender creamy texture of sweetbreads, and their ability to absorb and transform the aromatic flavors you give them, that you feel a small miracle has taken place. No wonder they are called sweetbreads.

Recipe notes

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