INGREDIENTS
4 slices of sourdough bread, or a similar rustic white bread
175g (6oz) wild mushrooms, such as Chanterelles, cleaned
3 lambs’ kidneys
1 tablespoon plain flour
¼ teaspoon cayenne pepper
¼ teaspoon mustard powder
40g salted butter
1 tbsp chopped curly leaf parsley
25g unsalted butter
Salt and freshly ground black pepper
Recipe continues
METHOD
Toast the slices of bread over a naked gas flame until nicely singed on either side and set aside.
Cut the mushrooms in half, or into quarters, or leave whole, depending on their size. Cut the kidneys in half lengthways and snip out the cores with scissors. Mix together the flour, cayenne pepper, mustard powder, ¼ teaspoon of salt and some black pepper in a bowl, add the kidneys and toss well.
Heat half the salted butter in a large frying pan over a moderate heat. Add the kidneys, leaving behind any excess flour, and cook for 1½ minutes on each side until lightly browned on the outside but still pink and juicy in the centre. Lift onto a plate and keep warm.
Add the rest of the salted butter to the pan and as soon as it is foaming add the mushrooms and increase the heat to high. Season them with salt and pepper and fry briskly for a couple of minutes. Return the kidneys to the pan, add half the chopped parsley and toss together briefly. Remove the pan from the heat.
Toast the bread and spread each slice with the unsalted butter. Put one piece of toast on each plate and spoon the mushrooms and kidneys on top. Sprinkle with the remaining chopped parsley and serve the remaining toast separately.