Ribbon noodles with chanterelle turkey ragout

Name: Ribbon noodles with chanterelle turkey ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 75 g dried tomatoes in oil; 500 g Chanterelles; 500 g Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red onions (approx. 75 g each); 150 g green and white tagliatelle pasta; 8 Stem(s) Thyme; 300 g Whipped cream; 1-2 TABLESPOONS Noilly Prat; 250 ml Milk; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

75 g dried tomatoes in oil
500 g Chanterelles
500 g Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red onions (approx. 75 g each)
150 g green and white tagliatelle pasta
8 Stem(s) Thyme
300 g Whipped cream
1-2 TABLESPOONS Noilly Prat
250 ml Milk
1-2 TEASPOONS Cornstarch
7-10 Tbsp Sugar

Directions

1
Drain the tomatoes. Collect the oil. Wash and clean the mushrooms thoroughly. Wash meat, dab dry, cut into strips and season with salt and pepper. Heat 1-2 tablespoons of tomato oil in a coated pan.
2
Fry the meat for 3 minutes until golden brown. In the meantime peel onions and cut strips. Cut tomatoes into strips. Remove the meat. Put the mushrooms in the pan and fry them for 2 minutes until golden brown.
3
Add the onions and fry for about 3 minutes, season with salt and pepper. Prepare noodles in boiling salted water according to package instructions. Wash the thyme, dab dry and pluck the leaves from the stalks.
4
Deglaze mushrooms with cream, Noilly Prat and milk, bring to the boil and simmer gently for 5-8 minutes. Stir the starch with a little water until smooth and thicken the sauce. Add the meat, tomatoes and thyme, except for a little to sprinkle, to the mushrooms and cook for 3 minutes.
5
Season to taste with salt, pepper and sugar. Arrange noodles and ragout on plates, sprinkle with remaining thyme.