Mushroom shredded with vegetables

Pat Ware
very easy
4.5 2
30 mins
30 mins


Servings: 4
  • 800 g Potatoes
  • 7-10 Tbsp Salt
  • 250 g Mushrooms
  • 150 g Carrots
  • 1 small yellow and red peppers
  • 1 Onion
  • 4 stalks of chives
  • 2 stem(s) Parsley
  • 600 g Turkey Breast
  • 250 ml Milk
  • 50 g Butter
  • 7-10 Tbsp grated nutmeg
  • 250 g Whipped cream
  • 1 TEASPOON Sauce thickener
  • 7-10 Tbsp Pepper


  1. 1

    Peel, wash and chop the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and halve the mushrooms. Clean, peel and cut carrots into very small cubes. Halve, clean, wash and dice the peppers.

  2. 2

    Peel and chop the onion.

  3. 3

    Heat 2 tablespoons of oil in a saucepan, sauté the onion, peppers and carrots for about 5 minutes while stirring. Set aside. Wash chives and parsley and shake dry. Chop parsley finely, cut chives into fine rolls.

  4. 4

    Meanwhile wash the meat, dab dry, cut into pieces and salt lightly. Heat 3 tablespoons of oil in a frying pan. Fry the meat for 5-7 minutes, turning it over. Remove and keep warm.

  5. 5

    Fry the mushrooms in the hot frying fat, deglaze with 175 g cream, bring to the boil, stir in the sauce thickener. Put meat back into the sauce, heat up. Season to taste with salt and pepper. Keep warm.

  6. 6

    Heat milk and butter. Drain the potatoes and mash them to a puree, while adding the milk mixture. Fold in vegetables. Season to taste with salt and nutmeg. Heat the rest of the cream, put it into a high mixing bowl and foam up briefly with a hand blender.

  7. 7

    Serve the puree and shredded meat, sprinkle with some frothed cream and sprinkle with herbs.

Nutrition Facts

750 kcal
34 g
47 g
46 g