Rinse and prep the kidneys, there is a Shortcut listed in Recipe Notes to describe how to do this. After the one hour soaking, as described in the Shortcut, drain and rinse the kidney pieces. This photo is 4 pork kidneys prepped and ready for use.

Rinse the mushrooms. If using Shiitake, remove stem and slice. If using Oyster, tear into pieces.

Heat a large non stick pan on medium heat, when hot, add the shallots and kidney pieces. Cook and stir, the kidneys will give off a lot of liquid. and I mean a lot! Season with salt and pepper as desired. Cook and reduce the liquid by half. Remove the kidneys and onions to a bowl and set aside.

Same pan, add the mushrooms. Cook until the mushrooms are wilted and tender, and some of the liquid is reduced.

Add the kidneys and shallots back to the pan, stir in the cream, paprika, and season with salt and pepper as desired.

Simmer for 3-5 minutes and the gravy will thicken, and the kidneys heated through.

Serve over rice or pasta. Garnish with chopped parsley if desired.