Recipe: Sautéed Veal Kidney with Blue Feet Mushrooms

1/ In a high-sided pan (sauté pan) heat until smoking two tablespoons of sunflower oil then, being careful of any splatters, pour in half of your kidney cubes, salt and pepper them and over high heat for one minute, give them color then pour them into a strainer set over a bowl then repeat the operation for the other half of the kidneys.
2/ In the pan without rinsing it, add a little butter then sweat half of the shallots with the peppercorn mixture. After two minutes, add the Rivesaltes, reduce by half then pour in 15 cl of cream and the veal stock, let reduce, correct the seasoning then blend the sauce without straining it and keep it in your covered pan.
3/ In a sauté pan, pour the remaining cream and shallots, as well as the blue feet mushrooms (cut in 2 or 4), salt well, pepper then covered, let cook seven minutes, then turn off your heat and keep covered.
4/ You are about to sit down at the table, so heat your sauce, pour in your kidney cubes and your creamed mushrooms then without any boiling give a good grind of the pepper mill and heat this gently for just five minutes.
You can serve this dish in the center of the table or as I did on a hot plate with a small toasted crouton around it.
*The blue feet mushrooms should in my opinion be enjoyed when picked young otherwise the feet become hollow, the addition of the peppercorn mixture is here to compensate for the slightly sweet taste of this delicious mushroom.