For 4 people
For 4 people
Clean the mushrooms, wash them and season them with lemon.
Cut the kidneys in half, remove the fat and the sinewy part from the middle. Season them with salt and pepper and sauté them for 5 minutes in a frying pan (or casserole dish) in 30g of very hot butter.
Remove them from the pan and keep them warm.
Sauté the small mushrooms for 3 minutes in the butter used to cook the kidneys and the remaining butter.
Add the Pineau des Charentes, bring to a boil, then add the liquid cream and reduce by 1/3.
Add the mustard to the sauce, then the drained kidneys. Bring to a brief boil.
Arrange on a plate, sprinkle with sprigs of flat-leaf parsley and serve immediately.
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