Sauteed kidneys with mushrooms and rice


    This, once again, is a dish I have been cooking since the kids were small. They now all have kids of their own. It is cheap and nutritious and so easy to cook.


    Gloucestershire, England, UK
    17 people made this

    Serves: 2 

    • 2 small onions, finely chopped
    • 28g (1oz) lard OR
    • 1 tablespoon olive oil
    • 2 large pigs' kidneys, diced
    • 110g (4oz) mushrooms, diced or sliced
    • 1 stock cube
    • arrowroot or cornflour as needed
    • 300ml (1/2pt) boiling water

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Fry onions in the oil until golden.
    2. Fry kidneys for 10 mins or until thoroughly cooked and the liquor has come out.
    3. Put the mushrooms into the pan before the kidneys are cooked but after they have given up their liquor. Cook all together.
    4. Make up a gravy with the stock cube, a little arrowroot or cornflour to thicken and the water. Add to the kidney mixture.
    5. Simmer for a further 10 minutes.

    Serving suggestion

    Serve with boiled rice and peas.

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