Sweetbreads are hip!

Ris De Veau Et Linguines Cremeuses Aux Champignons

Canaille is chic! Guts are back in the spotlight. Proof with  this divine recipe for sweetbreads and creamy linguini with mushrooms.

For 4 persons

Preparation: 30 min

Cooking: 30 min

1/ Bring to boil a large pot of salted butter and dip the sweetbreads for 5 minutes.

2/ Drain, then pass under cold water remove the white membrane and any sinews.

3/ Wash delicately and dry the mushrooms. Remove the end of the stem and cut in 4 or in 6 depending on the size. Wash, dry and chisel the sage.

4/ In a pan, melt half the butter and pan fry the sweetbreads in butter for 5 minutes on every side so that they are nice and golden.

5/ Remove from the pan and add the remaining butter, mushrooms, chiseled sage. Cook the mushrooms for a few minutes until all the water is gone.

6/ When there is no more water in the pan, add the liquid cream and pursue the cooking for 5 minutes. Add salt and pepper.

7/ Cook the linguini as indicated on the package until they are al dente. Add salt and pepper.

8/ Cut the sweetbreads into thin slices, add in the pan, mix with the mushrooms and cover the slices with cream.


Present the linguini by pouring on top the cream with mushrooms and the slices of sweetbreads. Rectify the seasoning if necessary and savor without waiting.

Nota bene: sweetbreads come in two parts: throat sweetbreads and heart sweetbreads, the latter being a more refined piece.

© INTERBEV / Produits Tripiers / Amélie Roche

Also discover the milanese veal chops by Roberta.

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2 sweetbreads (about 600 g)

500 g of linguini

350 g of Paris mushrooms

Ten leaves of sage

20 cl of liquid cream

40 g of semi-salty butter

Flower of salt

Ground pepper

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