This International breakfast features Sets calf’s brains; prepped, Butter, Mushrooms; sliced, Capers, Lemon juice. It delivers smooth, comforting richness, bright, zesty notes. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Sauted Brains And Mushrooms
Description
This International breakfast features Sets calf's brains; prepped, Butter, Mushrooms; sliced, Capers, Lemon juice. It delivers smooth, comforting richness, bright, zesty notes. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper to taste Dry vermouth After preparing brains, drain on paper towels and cut in half.
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Melt butter in a large frying pan.
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When bubbling, saut brains and then remove to paper towel to drain.
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Add mushrooms to butter and when they have turned slightly dark and are limp,
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add capers, lemon juice, and parsley.
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Return brains to pan and season with salt and pepper.
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Stir well and add a bit of vermouth to loosen up sauce.
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heat and
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simmer gently until time to
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serve (adding more vermouth if necessary.) Excellent served with fluffy rice, buttered spinach, and a white wine.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 216.2kcal
- % Daily Value *
- Total Fat 23.2g36%
- Saturated Fat 14.5g73%
- Cholesterol 61.0mg21%
- Sodium 185.3mg8%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.6g3%
- Sugars 1.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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