Gourmet cuts with turkey and mushroom ragout

Name: Gourmet cuts with turkey and mushroom ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3-4 Spring onions; 250 g Mushrooms; 4 Slices (approx. 50 g each); 7-10 Tbsp light rye bread; 2 TABLESPOONS Oil; 4 medium-sized tomatoes; 7-10 Tbsp salt, white pepper; 3 (approx. 400 g) Turkey escalope; 125 g Whipped cream; 1 TEASPOON Chicken broth (instant); 3-5 Tbsp sauce thickener; 100 g shredded cheese; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3-4 Spring onions
250 g Mushrooms
4 Slices (approx. 50 g each)
7-10 Tbsp light rye bread
2 TABLESPOONS Oil
4 medium-sized tomatoes
7-10 Tbsp salt, white pepper
3 (approx. 400 g) Turkey escalope
125 g Whipped cream
1 TEASPOON Chicken broth (instant)
3-5 Tbsp sauce thickener
100 g shredded cheese
baking paper

Directions

1
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: level 5). Clean and wash spring onions and mushrooms. Roast bread in the toaster. Place on a baking tray lined with baking paper
2
Heat 1 tablespoon of oil in a large frying pan. Wash and slice the tomatoes and fry them in the hot oil for 1-2 minutes. Season the tomatoes and place them on the bread
3
Heat 1 tablespoon of oil in the frying fat. Cut the meat into strips and fry them. Cut spring onions and mushrooms into small pieces, fry briefly and season. Deglaze with 1/8 l water and cream, bring to the boil
4
Stir in stock and sauce thickener, bring to the boil. Spread the ragout on the breads. Sprinkle with cheese. Bake in a hot oven for about 5 minutes until golden brown