Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 servings
5 oz (140 g) 4 sweetbreads
2 tbsp (28.4 g) butter
2 green onions, chopped
1 cup (77 g) choice of sliced mushrooms
1/2 cup (125 ml) dry white wine
1 cup (224 g) whipping cream 35 %
Instructions Soak sweetbreads in cold water for 2 to 3 hours and rinse well. Remove all covering membrane and connective tissues, trim fat and cut out veins. Cook in boiling water for 5 minutes. Drain and pat dry with paper towel. Brush with butter and generously season with pepper and thyme.
Cook on barbecue over medium-high heat for 15 to 20 minutes, frequently turning and brushing sweetbreads with butter. Remove from grill and slice.
Place sliced sweetbreads on plates and smother with Mushroom Sauce. Serve with grilled potatoes and steamed broccoli.
In skillet, sauté green onions in butter for 2 minutes while stirring. Stir in mushrooms and cook for another 2 minutes. Pour wine in skillet while scraping bottom with spatula and bring to boil. Reduce heat and simmer until liquid is almost evaporated. Turn off heat and stir in cream. Salt and pepper to taste. Mix well, cover and warm over low heat. Serve hot.