Sweetbreads And Mushrooms

1 lb. sweetbreads 3 c. water

1 tbsp. vinegar

2 tsp. salt (seasoned)

1 1/2 tbsp. butter

2/3 c. chopped green onion

2 c. sliced fresh mushrooms 1/8 tsp. thyme

Wash sweetbreads and soak in cold water for 20 minutes. Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt. Bring to a boil; cover and simmer for 20 minutes until tender. Let cool in liquid for 20 minutes. Drain; remove membranes and dice sweetbreads; set aside. Melt butter in non-stick skillet. add onion and sauté for 5 minutes. Add mushrooms and sauté 5 minutes longer. Sprinkle on remaining salt and thyme. Add sweetbreads and sherry. Cover and simmer until thoroughly heated. Serve immediately. Makes 6 servings. 130 calories per serving.

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