Veal Kidneys with Porcini Mushrooms

Pasta dishes are just always delicious!

Soak the dried mushrooms in lukewarm water. Slice the veal kidneys horizontally, remove the tubes and tendons (do *not* remove the fat layer), rinse thoroughly and cut into slices. Remove the skin from the onion and dice. Cut peppers in half, remove seeds, stem end and septum, cut into strips.

Melt the butter in a saucepan, sauté the onion cubes and bell pepper strips in it for 3 minutes. Add the squeezed mushrooms, season with paprika, salt and pepper. Fill up with white wine and cook for 8 to 10 minutes.

Chop parsley and add half of it to the mushroom-vegetable mixture.

Heat clarified butter in a frying pan, roast the kidney slices in it for about 4 minutes on each side. Season lightly with salt and pepper. Arrange the kidneys in the frying pan or on a heated plate with the mushroom-vegetable mixture. Sprinkle with the remaining parsley and bring to the table.

Side dish tip: long-grain rice or noodles, respectively.

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