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Home > Recipes and Tips > Sweetbread with morels

Sweetbread with morels

Christmas after Christmas we appreciate it even more! In my cooking all the opportunities (or not at all!) are good to indulge itself.

One mid day of the week, here I am then launched in a recipe of sweetbread of morels. You could replace morels by cultivated mushrooms, giroles (chanterelle), horns of plenty or still cepes, the principle remains the same. I have to admit it to you, I am big fan of giblets … Guts, andouillette, sweetbread, kidneys, I like them! (I have ever tasted the tongue), pork feet, the ears and the others, but "why not"? I'm rather the kind opened minded!

The sweetbread is noble part which deserves your delicacy. It's “à la carte” of certain restaurants when I choose them; I had never dared to prepare them myself. I apprehended the experience but by going to our favorite supermarket of frozen food I eventually felt in. Indeed, sweetbread are a part of their novelties this year.

For 4 persons

Time of preparation: 20 minutes


  • 250 g of sweetbread
  • 1 stock cube (example beef), poultry or vegetables)
  • 200 g of morels (frozen for me)
  • Olive oil
  • 2 shallots
  • 1 net of balsamic vinegar
  • Flour
  • 20 cl of cream
  • A good knob of butter
  • Salt, Pepper
  • Culin chive


  • One hour before the beginning take out the sweetbread of their packaging and immerse in a salad bowl filled with water and vinegar (1 liter of water + 1 cc of vinegar).
  • Once this time past, rinse the sweetbread delicately.
  • In a bowl, put in the stock cube in a bottom of boiling water. Put its contents in a pan, to add some cold water up to the middle height. Take two soup spoons of this broth then plunge the sweetbread and switch on the fire. (It is important to begin the cooking in the cold water)
  • When the bubble with the sweetbread boils, count 5 minutes of cooking. Drain the sweetbread and plunge it into a salad bowl of cold water. Drain them and reserve.
  • Prepare the sauce: in a pan, make the peeled shallots return and slice thinly in some olive oil during 2 minutes. Add the morels; the fire must be soft in means. When the morels begin to cook, add the reserved bubble. Once reduced add a little balsamic vinegar. Reduce and add the cream. Mix delicately and reserve on a light fire to keep warmth.
  • Now return to the sweetbread. In a frying pan pour a generous dash of olive oil and a good knob of butter. Flour the sweetbread, make it return 6 in 7 minutes in the mixture butter-oil of olive. Add the sauce to morels. Warm all up during 2 minutes. Serve and strew with chive.

A real delight !

A fan of The Gastronomie House

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