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Sweetbreads and Mushrooms

Organ meat is rich in protein and flavor. Ideal as an appetizer or a light dinner

130 calories per serving
Yield: Serves 6


  • 1 lb. sweetbreads
  • 3 c. water
  • 1 TBS vinegar
  • 2 tsp. salt (seasoned)
  • 1 1/2 TBS butter
  • 2/3 c. chopped green onion
  • 2 c. sliced fresh mushrooms
  • 1/8 tsp. thyme
  • 1/2 c. sherry


  1. Wash sweetbreads and soak in cold water for 20 minutes
  2. Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt
  3. Bring to a boil; cover and simmer for 20 minutes until tender
  4. Let cool in liquid for 20 minutes
  5. Drain; remove membranes and dice sweetbreads; set aside
  6. Melt butter in non-stick skillet
  7. Add onion and saute for 5 minutes
  8. Add mushrooms and saute 5 minutes longer
  9. Sprinkle on remaining salt and thyme
  10. Add sweetbreads and sherry
  11. Cover and simmer until thoroughly heated
  12. Serve immediately

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