1 pint container veal sweetbreads
1/2 head cauliflower
1/4 cup dried sliced shitake mushrooms
1 onion, chopped
~ 1/2 C red wine
Penzies Bavarian Seasoning
salt and pepper
Soak shitake mushrooms in hot water for 1 hour.
Blanch sweetbreads in salted boiling water until no longer pink in the center. Cool under running tap water. Peel and devein as necessary, and separate into morsels.
While sweetbreads are blanching, separate cauliflower into florets, chop onion.
Saute onion in olive oil until transparent. Add sweetbreads and season with salt, pepper, and Bavarian Seasoning. Cook another 5 minutes. Add cauliflower and lightly saute.
Now add mushrooms and soaking liquid and red wine. Let simmer, uncovered, stirring occasionally, until liquid reduces and thickens to a thin layer of sauce. Serve over macaroni or other small pasta. (I used vegetable rotini.)
You could probably use small whole shitake caps, since the pre-sliced dried ones are harder to find.