Veal Sweetbreads with Morel Mushrooms

Veal Sweetbreads with Morel Mushrooms


1 person made this

About this recipe: This wonderful dish is packed full of flavour. Veal sweetbreads are pan-fried and served with a morel mushroom and port sauce. It will tickle the taste buds of any gourmand.


Serves: 4 

  • 1 large shallot, finely chopped
  • 1 tablespoon plain flour
  • 100ml creme fraiche
  • 100ml port wine
  • 400g fresh morel mushrooms
  • 800g veal sweetbreads, washed and peeled
  • 2 knobs butter, divided

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Dredge sweetbreads with flour.
  2. Heat 1/2 the butter in a frying pan over medium heat. Add the sweetbreads and cook for 20 minutes or until golden brown.
  3. Meanwhile, heat the remaining butter in another frying pan. Saute the shallots for 5 minutes or until soft.
  4. Deglaze the pan with port. Add mushrooms and creme fraiche. Mix well.
  5. Serve the sweetbreads with mushrooms.


Morel mushrooms can be purchased in speciality markets or online.
Veal sweetbreads can be purchased in speciality butchers. You may need to pre-order them.

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