This is a deliciously quick and simple way to serve kidneys – for a family supper or informal dinner party. The only accompaniment this dish needs is boiled rice.
12 lambs’ kidneys, cleaned and prepared
1 oz. butter
1 large onion, finely chopped
1 garlic clove, crushed
8 oz. mushrooms, wiped clean and thinly sliced
½ teaspoon salt
½ teaspoon black pepper
2 fl. oz. Marsala
1 tablespoon chopped fresh parsley
Cut the kidneys in half lengthways. In a medium-sized frying-pan, melt the butter over moderate heat. When the foam sub- sides, add the onion and garlic and fry, stirring occasionally, for 6 to 8 minutes, or until the onion is golden brown.
Add the kidneys and cook for 3 minutes, stirring occasionally. Add the mushrooms and fry for a further 5 minutes, stirring frequently.
Add the salt, pepper and Marsala. Cover the pan and simmer over low heat for 15 minutes.
Remove the pan from the heat and turn the mixture into a warmed serving dish. Sprinkle over the parsley and serve at once.