Mountain Sweetbreads in Mushroom Cream Sauce

Never ones to shy away from organ meats like most other Americans, rural Southerners relish sweetbreads (the thymus glands of calves, lambs, and pigs) as much as chitlins, liver, heart, and even “mountain oysters” (pig’s testicles). Never was I served more sublime veal sweetbreads than at a cozy retreat called The Orchard Inn, up in Highlands, North Carolina, almost on the intersecting borders of South Carolina and Georgia. Without question, the most delicate, creamy sweetbreads are from yo