Kidney and Mushroom toasts

 Serves: 2 or 4

Ingredients: 

1. 4 large, flat field (portabello) mushrooms, stalks trimmed
2. 75 gm / 3 oz / 6 tbsp butter, softened
3. 10 ml / 2 tsp wholegrain mustard
4. 15 ml / 1 tbsp chopped fresh parsley
5. 4 lamb's kidneys, skinned, halved and cored
6. 4 thick slices of brown bread, cut into rounda and toasted
7. Sprig of parsley, to garnish
8. Tomato wedges, to serve

Method: 

1. Wash the mushrooms, pat dry with kitchen paper and remove the stalks.
2. Mix the butter, wholegraim mustard and fresh parsely together.
3. Rinse the prepared lamb's kidneys well under cold running water and pat dry with kitchen paper.
4. Melt about 2/3rds of the butter mixture in a large frying pan and fry the mushrooms and kidneys for 2-3 minutes on each side.
5. When the kidneys are cooked to your liking, spread with the remaining herb butter. Pile on tge hot toast and serve with the tomato, garnished with parsley.

Cook's tips:  Kidneys are best served when they are still pink in the centre. Serve the mixture on halved, warm scones, if you prefer.