Serves 8 as a first course
Admittedly, I have only made sweetbreads once before reworking this very old recipe I found from the NY Times. Sweetbreads are a delicacy that to me, pairs well with this wild mushroom broth.
¼ teaspoon ground clove
¼ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon vegetable oil
1/8 pound shitake mushrooms, stemmed and thinly sliced
1-teaspoon soy sauce
2 cups wild mushroom broth (see recipe below)
1-tablespoon thyme leaves
¼ cup minced scallions
¼ cup minced tomato
Preheat the oven to 350.
Combine the flour, clove, salt and pepper and dredge the sweetbreads in the mixture. Warm a pan over high heat, coat with vegetable oil and quickly sear the sweetbreads.
Place each sweetbread ice in a small ovenproof soup bowl and w top with sliced mushrooms. Add the soy sauce to the mushroom broth and divide evenly amongst the bowls. Sprinkle with thyme, scallions, and minced tomato. Cover and bake for 15 minutes. Serve immediately.
Wild Mushroom Broth
1 ounce dried porcini or other wild mushroom
2 pounds white mushrooms, wiped clean
½ pound fresh shitake mushrooms, wiped clean
1 sprig fresh thyme
½ teaspoon black peppercorns
3 quarts cold water
Combine all the ingredients in a large pot over medium-low heat and simmer for 2 hours. Strain and discard the mushrooms.