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500g lambs' kidneys, skinned, cored and sliced 250g mushrooms, sliced 100g melted butter 1½ tsp Worcestershire sauce 2 tblsp lemon juice 1 tblsp French mustard parsley to garnish |
Gluten-free Low-carb Egg-free Nut-free Sugar-free |
Saute kidneys and mushrooms in the butter until tender, about 5 minutes.
Mix the other ingredients together and add to the pan. Simmer for 3 minutes. Check seasoning.
Serve on a bed of rice, garnished with parsley.
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