Mushrooms and devilled kidneys on toast

    15 min

    A rustic, hearty and flavourful recipe for mushrooms and devilled kidneys on toast. Enjoy as a lunch or light meal.


    Dorset, England, UK
    6 people made this

    Serves: 2 

    • 3 lamb's kidneys
    • 1 tablespoon plain flour
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon mustard powder
    • salt and pepper, to taste
    • 40g salted butter
    • 175g mushrooms, halved
    • 1 tablespoon chopped fresh curly leaf parsley
    • 4 slices rustic bread
    • 25g unsalted butter

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Cut kidneys in half lengthways and snip out the cores.
    2. Mix together flour, cayenne and mustard powder. Season, then add the kidneys and toss to coat.
    3. Heat half of the salted butter in a frying pan over a medium heat. Add the kidneys and cook for 1 to 2 minutes on each side. Transfer to a plate and keep warm.
    4. Add remaining salted butter to the pan and add mushrooms and increase the heat. Season, then cook for 2 minutes.
    5. Return kidneys to the pan, add half the parsley and toss together. Remove from the heat.
    6. Toast the bread and spread with the unsalted butter. Spoon kidneys and mushrooms on top. Sprinkle with remaining parsley. Serve any remaining toast on the side.

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