INGREDIENTS

INSTRUCTIONS

Peel and finely chop the shallots. Cut off the sandy part of the
mushroom stalks, wash and cut the mushrooms into thin slices. Split
the kidneys in two, remove the nerves and the fat. Cut into cubes.  2
Heat a frying pan without any oil or fat, put in the kidneys and  cook
for 1 or 2 minutes until they have disgorged their liquid and  are dry,
then add a little oil, the shallots and mushrooms. Fry until  golden,
stirring gently with a wooden spoon.  3 Season and pour in the wine.
Cook over a low heat for 3 minutes.  4 Wash and chop the parsley.
Arrange the kidneys on a serving dish and  sprinkle with parsley. Serve
hot.  In Rome in 92 A.D., the emperor Domitian ordered the seizure of
half  of the Gallic vineyards, ostensibly to give the land over to
wheat-growing, but actually to protect Roman wine-producers from
competition.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 47.5mg
Potassium: 1322.6mg
Carbohydrates: 66.5g
Fiber: 12.7g
Sugar: 31.2g
Protein: 9.9g