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Sweetbreads With Wild Mushrooms

  • Yield: 2 servings


  • 1 teaspoon oil
  • 1 pound prepared sweetbreads (previous recipe)
  • Salt and pepper
  • 1/2 cup flour seasoned with 1 tablespoon Creole spice
  • 3 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 cup wild mushrooms, sliced
  • 1 teaspoon minced garlic
  • 1 cup veal stock
  • 1 tablespoon chopped thyme
  • 2 tablespoons heavy cream
  • Chopped parsley, for garnish


  • Preheat oven to 350 degrees. In a saute pan heat oil. Season sweetbreads with salt and pepper, dredge them in seasoned flour and add them to hot pan. Add 1 tablespoon of butter to give them a crispy crust, and cook first side for 3 minutes. Turn, cook second side 2 minutes and transfer to baking dish. Roast in oven 7 to 10 minutes while you make sauce.
  • In saute pan cook shallots and mushrooms in pan drippings for 3 minutes, tossing. Add garlic and cook 1 minute. Add stock and thyme, bring to a boil and begin to reduce. Stir in cream and butter and adjust seasonings to taste. Divide sweetbreads between 2 warmed dinner plates, top with sauce and garnish with chopped parsley.