Directions:
- Rinse and slice mushrooms.
- Peel shallot and finely chop both the shallot and parsley.
- Sauté the shallots and kidneys in a frying pan over medium-high heat until they give off their liquid.
- Remove shallots and kidney and set aside.
- Sauté the mushrooms over medium heat.
- Return the kidneys and shallots to the frying pan, add the cream, paprika and salt and reduce heat.
- Simmer for 3-5 minutes until sauce and kidneys are both hot.
- Season with pepper and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.81 Kcal (929 kJ) | ||
| Calories from fat | 86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 15% | |
|---|---|---|---|
| Cholesterol | 442.49mg | 147% | |
| Sodium | 173.35mg | 7% | |
| Potassium | 598.26mg | 13% | |
| Total Carbs | 8.28g | 3% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 24.05g | 48% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 7.6mg | 42% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.34 Kcal (399 kJ) | ||
| Calories from fat | 36.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 15% | |
|---|---|---|---|
| Cholesterol | 190.2mg | 147% | |
| Sodium | 74.51mg | 7% | |
| Potassium | 257.15mg | 13% | |
| Total Carbs | 3.56g | 3% | |
| Sugars | 1.68g | 16% | |
| Dietary Fiber | 0.72g | 7% | |
| Protein | 10.34g | 48% | |
| Vitamin C | 9.8mg | 38% | |
| Iron | 3.3mg | 42% | |
| Calcium | 16.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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