Veal Sweetbreads with Morels

Ingredients:

• 1 lb. veal sweetbreads, soaked and cleaned
• 1 cup dried morels
• 1 cup white wine
• 1/2 cup heavy cream
• 2 tbsp. unsalted butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 tsp. fresh thyme leaves
• 1 tbsp. lemon juice
• Salt and pepper, to taste

Instructions:

1. In a pan, bring the morels and white wine to a simmer and cook for 10 minutes or until the liquid has reduced by half. Remove from heat and set aside.
2. Season the sweetbreads with salt and pepper and dust with flour.
3. In a skillet, melt the butter over medium heat. Add the sweetbreads and cook for 3-4 minutes on each side or until golden brown. Remove from the skillet and set aside.
4. Add the shallots, garlic, and thyme to the skillet and sauté for 2-3 minutes or until fragrant.
5. Return the sweetbreads to the skillet and add the morels, along with their liquid.
6. Simmer for 5-7 minutes or until the sweetbreads are cooked through and the liquid has reduced slightly.
7. Stir in the heavy cream and lemon juice, and cook for an additional 3-4 minutes until the sauce has thickened.
8. Serve hot with a side of mashed potatoes or crusty bread.

Verdict:

Veal sweetbreads with morels is a classic French dish that is perfect for a special occasion or a romantic dinner. The sweetbreads are tender and delicate, while the creamy mushroom sauce adds a rich and earthy flavor to the dish. This recipe is easy to make and is sure to impress your guests.

Serving Suggestions:

Serve the veal sweetbreads with morels with a side of mashed potatoes or crusty bread to soak up the delicious mushroom sauce. Pair the dish with a dry white wine, such as Chardonnay or Sauvignon Blanc, to cut through the richness of the sauce. Finish the meal with a light dessert, such as fresh berries or a fruit sorbet, to cleanse the palate.