Rognons Sautés au Vin Rouge “Étoile”

• 8 lamb kidneys
• ¼ pound mushrooms, sliced
• 2 tablespoons

Sauté sliced mushrooms in butter until golden; remove and keep warm. Sauté chopped onion in pan until transparent; add kidneys, cut in small pieces, and simmer lightly for a minute or two. Pour red wine over meat and cook, stirring, until sauce bubbles. Reduce heat; stir in Demi-glace or Brown Sauce, and allow to simmer for a minute, until reduced to half the original quantity. Stir in cooked m