1 Slice kidneys, remove the membranes and fat, and set aside.
2 Heat butter in frying pan over medium heat. Add the mushrooms and green onions and cook for 5 minutes. Add the kidneys and cook 3 minutes longer.
3 Add the stock and sherry and cook another 15 minutes. Season with salt and pepper and serve very hot with white rice and sprinkled with parsley.
Advice of Wine to combine
Suggest from Sommelier
This dish is determined by the strong flavor of kidneys. It requires a vigorous young red wine that is lively and virile with enough intensity of flavors to harmonize with the main ingredient. The wine that brings these characteristics together is a young Cabernet Sauvignon, preferably a year old.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.