Preparation time: 10 minutes
Cooking time: 10 minutes
 

1. Trim off the earthy ends of the mushroom stems. If necessary, rinse the mushrooms briefly in cold water, then slice them thinly.
2. Peel and finely chop the shallots. Chop the parsley.
3. In a very hot oiled skillet, sauté the shallots and kidneys until they have given off their liquid. Remove, then sauté the mushrooms. Return the kidneys to the pan, add the cream, paprika and salt and reduce slightly. Season with pepper and sprinkle with chopped parsley.
4. Serve with fresh pasta.