Sweetbreads Braised In Wild Mushroom Broth

Ingredients

• 1 cup flour
• ¼ teaspoon ground clove
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pound sweetbreads, cleaned and divided into four servings
• ¼ teaspoon vegetable oil, or vegetable spray
• 4 large shiitake or cremini mushrooms, stemmed and sliced thin
• 2 cups wild mushroom broth (see recipe above)
• 1 teaspoon soy sauce
• 1 tablespoon fresh thyme leaves
• ¼ cup minced scallions
• ¼ cup minced fresh tomato

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    404 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 18 grams protein; 252 milligrams cholesterol; 351 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 350 degrees. Combine the flour, ground clove, salt and black pepper and dust the sweetbreads. Warm a cast-iron skillet over high heat, spray with vegetable oil and quickly sear each sweet bread and remove.
2. Place each sweetbread in the bottom of a small, ovenproof bowl. Top each with a mushroom slice. Add the soy sauce to the mushroom broth and divide evenly among the four bowls. Top each with thyme, scallions and minced tomato. Cover and bake for 15 minutes. Uncover and serve.

30 minutes