How to make
Soak the pork kidneys in water and add 3 tbsp. of vinegar. Leave them for about an hour, then wash them under plenty of running water. Cut them into pieces.
Clean the leeks and cut them into circles. Stew them briefly in butter. Add the chopped and cleaned mushrooms. Add the kidneys.
Stir and cook for 4-5 minutes.
Pour the mixture into a baking pan. Pour the cream and soy sauce over it. Season with salt and black pepper.
Bake the dish in the oven, until it aquires a golden brown color and the sauce thickens.
Before serving, sprinkle the dish with fresh parsley.
