Devilled kidneys with winter chanterelles

Devilled kidneys with winter chanterelles

Complete Mushroom Book
Alastair Hendy

Whenever ‘devil’ is mentioned in a recipe, you can be sure of a high content of hot chilli in some form or another. This recipe is no different, although I leave it up to your own tastebuds to control the degree of spice. The humble winter chanterelle seems to be perfect for this recipe because it exudes enough moisture, together with the wine, to make a lovely sauce.


Quantity Ingredient
400g winter chanterelles
2 large potatoes
700g calf’s kidneys, cleaned weight
plain flour, for dusting
8 tablespoons olive oil
2 garlic cloves, sliced
2 fresh hot red chillies, chopped, (with the seeds)
75ml medium marsala wine
6-8 large sage leaves
1/2 lemon, juiced
salt, to taste
pepper, to taste


  1. Clean the mushrooms. Boil the potatoes in salted water with their skins on for 15–20 minutes, until nearly tender. Drain and leave to cool, then skin and cut into slices about 2.5 cm thick.
  2. Cut the kidneys into slices 1cm thick, dust with flour and fry in a large pan in half the oil until crisp on both sides. Set aside.
  3. Add the garlic and chilli to the same pan and fry briefly, then add the mushrooms. Fry for 3 minutes, then add the Marsala and sage, plus some salt and pepper. Stir-fry for 4–5 minutes, then add the kidneys and lemon juice and mix well.
  4. Meanwhile, fry the big slices of potato in the remaining oil until crisp and brown on both sides. Serve together with the kidneys.
wild food
Complete Mushroom Book
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