Kuehne June 2019

Mushroom, Black Autumn Truffle and Kidney Stuffing

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Makes enough to stuff a medium-sized shoulder of lamb



  • 120g wild mushroom, finely chopped
  • 4 fresh lamb kidneys, blanched, peeled and minced
  • 120g raw lamb, minced
  • 60g foie gras
  • Fresh black truffle, finely sliced or minced
  • 3 tbsp shallots, minced
  • 3 tbsp cognac
  • 30g butter
  • 1 tbsp olive oil
  • 1/2 tsp ground thyme and rosemary
  • Salt and pepper
  • 2 tbsp breadcrumbs (if needed)


  1. Heat butter and oil in a pan and once the foam has begun to subside add the mushrooms.
  2. Sauté until they separate from each other and add the kidneys and shallots with a little more butter if needed. Sauté, stirring for 2-3 minutes.
  3. Pour in cognac and herbs; boil down rapidly for 1 minute.
  4. Remove from heat, mash foie gras with a fork and stir in along with the minced lamb and truf fles. Season carefully to taste. If the mixture seems too damp or loose stir in the breadcrumbs.
  5. Use to stuff a medium-sized boned leg or shoulder of lamb.
  6. When ready to serve the meat, top with a few fresh slivers of black truffle.
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