Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
PB and J Cookies
A lighter twist on the peanut butter cookie, these guilt-free PB&J cookies are featured in Marisa Churchill's dessert cookbook Sweet & Skinny.
Home 
Recipes
Recipes
Sweetbreads and Mushrooms
Organ meat is rich in protein and flavor. Ideal as an appetizer or a light dinner
130 calories per serving
Yield: Serves 6
Ingredients
1 lb. sweetbreads
3 c. water
1 TBS vinegar
2 tsp. salt (seasoned)
1 1/2 TBS butter
2/3 c. chopped green onion
2 c. sliced fresh mushrooms
1/8 tsp. thyme
1/2 c. sherry
Instructions
Wash sweetbreads and soak in cold water for 20 minutes
Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt
Bring to a boil; cover and simmer for 20 minutes until tender
Let cool in liquid for 20 minutes
Drain; remove membranes and dice sweetbreads; set aside
Melt butter in non-stick skillet
Add onion and saute for 5 minutes
Add mushrooms and saute 5 minutes longer
Sprinkle on remaining salt and thyme
Add sweetbreads and sherry
Cover and simmer until thoroughly heated
Serve immediately
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!