Lamb Kidneys Sauteed The simplest kidneys in wine, to be served with fluffy rice. 12 lamb kidneys, split by the butcher 4 T butter 12 mushrooms, thinly sliced 6 shallots, minced 1 clove of garlic, pressed 2 T minced parsley 1/2 cup white wine Place kidneys in a bowl of cold water for 5-8 minutes; drain, strip off any remaining white membrane, and cut the kidneys in pieces. Melt 3 T butter in a frying pan, sautee kidneys for 5 minutes.  Add mushrooms and shallots, garlic and parsley. Toss and turn the kidneys in the vegetable mixture, and as liquid boils, add wine together with a pinch of salt and pepper and remaining butter. Cover and cook over a very moderate heat for 15 minutes.