Usuba
Braised Thymus Gland with Mushrooms and Beans
An exquisite dish of tender thymus gland with oyster mushrooms and green beans in a creamy sauce. The meat is seared until golden, then braised with mushrooms and vegetables in a vermouth-infused broth.
- Total
- 40 min
- Standard serving
- 337.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Bring water to a boil in a small saucepan. Add salt, add green beans and cook for about 4 minutes. Drain in a colander and cool under cold running water. Place in a container with cold water and set aside.
- 2
Step 2
Blanch the thymus gland, cool and slice into equal pieces. Salt, pepper and mix with flour.
- 3
Step 3
Heat a tablespoon of butter in a skillet over medium heat. Add finely chopped shallot and stew until soft, stirring occasionally. Add coarsely chopped oyster mushrooms, increase the heat, and fry for 1 minute. Pour in vermouth, stir, and transfer the mixture to a bowl.
- 4
Step 4
Wipe the pan, add the remaining butter together with olive oil and heat over medium heat. Place the thymus gland slices and fry until golden brown on all sides for 10 minutes. Transfer to a plate lined with paper towels.
- 5
Step 5
Pour the chicken broth into a skillet, bring to a boil and reduce by half. Add mushrooms, beans, and thymus gland. Mix gently. Divide into plates and serve.
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