Sunday, 3 August 2014

Lambs Liver and Kidney Stuffed Mushrooms

Lambs liver and kidney stuffed mushrooms with mashed potatoes and swede

I love offal of a great many different types but probably most of all, liver and kidneys. When I bought some lambs liver and kidneys to prepare an alternative full Scottish breakfast recently, I had some leftover and came up with this recipe idea for the following night's dinner.

Preparing lambs liver and kidneys for cooking


2 ounces lambs liver
2 lamb kidneys
2 tablespoons vegetable oil for frying
1 small red onion, peeled and diced
1 clove of garlic, peeled and grated or finely chopped
Pinch dried sage
Pinch dried thyme
Salt and black pepper
1/2 small Swede turnip/rutabaga, peeled and roughly chopped
2 medium floury/starchy potatoes, peeled and roughly chopped
2 large breakfast mushrooms, stalks removed
1 tablespoon grated cheddar cheese
White pepper
Freshly chopped flat leaf parsley to garnish

Small red onion and garlic clove


The liver and kidneys should be roughly chopped. Be sure to remove the white fatty tissue from inside the kidneys if this has not already been done by your butcher.

Prepared red onion with seasoning herbs

Pour the vegetable oil in to a non-stick frying pan and gently heat. Add the liver, kidney, onion and garlic. Season with the dried herbs, slat and black pepper. Stir fry over a moderate heat for about three or four minutes.

Frying lambs liver, kidneys and onion

Turn off the heat, cover and allow to cool completely. Half an hour should be plenty of time.

Potatoes and Swede turnip for making mash

Preheat your oven to 350F/170C/Gas Mark 4.

Potatoes and Swede turnip ready for boiling

Put the potato and Swede pieces in to a large pot of cold water and season with salt. Bring the water to a simmer until the pieces are just softened. This will take around twenty minutes.

Large breakfast mushrooms

Use a teaspoon to carefully fill the cups of the mushrooms with the liver and kidney combination.

Cooked and cooled offal is stuffed in to mushrooms

Very lightly oil a baking tray and lay the mushrooms on it. Cook in the oven for fifteen minutes.

Stuffed mushrooms ready for baking

Take the mushrooms from the oven and scatter with the grated cheese. Return to the oven for one more minute, just to melt the cheese.

Grated cheese is scattered on stuffed mushrooms

Drain the potatoes and Swede through a colander at your sink. Let them steam off for a few minutes to get rid of the excess moisture and avoid having soggy mash.

Potatoes and Swede turnip are drained and left to steam

Use a spatula to lift the mushrooms to a wire rack and let them rest and also steam off for two or three minutes.

Stuffed mushrooms are rested on wire rack

Put the potatoes and Swede back in to the empty pot. Add a little bit of butter and season with white pepper. Swirl the pot gently to melt the butter and mash with a hand masher.

Preparing to mash potatoes and Swede turnip

Lay the stuffed mushrooms in opposite corners of a square plate.

Stuffed mushrooms are plated

Spoon the mash around the mushrooms and garnish with the chopped parsley.

Mashed potatoes and turnip is spooned around stuffed mushrooms

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