Thrift gland with oyster mushrooms and green beans
4 servings
40 minutes
Thyroid gland with oyster mushrooms and green beans is an exquisite dish of French cuisine that combines the tenderness of offal and the aroma of forest mushrooms. Historically, the thyroid gland was considered a delicacy, especially in French gastronomy, where it was skillfully prepared to reveal its rich flavor. Tender slices of gland fried to a golden crust acquire a velvety texture, while the addition of white wine and chicken broth enriches the dish with soft nuances. Oyster mushrooms bring a light nutty note, and green beans add freshness and crunch. This dish pairs perfectly with a glass of dry white wine and is served as the main treat at a festive dinner, highlighting the mastery of French culinary art.
1
Bring water to a boil in a small saucepan. Add salt, throw in the beans, and cook for about four minutes. Drain and cool under cold running water. Place in a container with cold water and set aside for a while.
- Green beans: 200 g
- Coarse salt: to taste
2
Blanch the thyroid gland, cool it down, slice it evenly, season with salt and pepper, and mix with flour.
- Sweetbreads (thymus gland): 400 g
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
3
Heat a tablespoon of butter in a pan over medium heat. Add finely chopped shallots and sauté until soft, stirring. Add coarsely chopped oyster mushrooms, increase the heat and fry for a minute. Pour in white wine, stir, then transfer the mixture to a bowl.
- Butter: 175 g
- Shallot: 1 head
- Oyster mushrooms: 200 g
- Vermouth: 50 ml
4
Wipe the skillet with paper towels, add the remaining butter along with olive oil, and heat over medium heat. Add the slices of iron and fry until golden brown on all sides for ten minutes. Transfer to a plate lined with paper towels.
- Butter: 175 g
- Olive oil: 2 tablespoons
- Sweetbreads (thymus gland): 400 g
5
Pour broth into the pan, bring to a boil, deglaze, reduce by half, add mushrooms, beans, and thyroid gland. Gently mix. Plate and serve.
- Chicken broth: 250 ml
- Oyster mushrooms: 200 g
- Green beans: 200 g
- Sweetbreads (thymus gland): 400 g