Ingredients
- 1 lb sweetbreads of lamb or veal
- 2 packs portabello mushrooms
- olive oil
- 1 tsp Pink Himalayan Salt
- 1 tsp black pepper
Instructions
-
Boil sweetbreads in water for about 20 minutes. Then change water and boil for about another 10. Let cool and remove the outer membrane of each sweetbread and cut into chunks.
-
Slice up the portabello and cook in pan with oil and seasoned. Saute until it gets a nice golden brown, then add in the sweetbreads and cook for about 120 seconds per side.
-
Put mushrooms on bottom of plate and sweetbreads on top.
Recipe Notes
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