Stuffed turkey medallions on leek and mushroom vegetables in cream sauce

Name: Stuffed turkey medallions on leek and mushroom vegetables in cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bag of dried porcini (25 g); 1 package (100 g) Bacon; 1 bunch of parsley; 8 Turkey medallions (à ca.80 g); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 250 g Mushrooms; 500 g Leeks (leek); 400 g ribbon noodles; 125 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bag of dried porcini (25 g)
1 package (100 g) Bacon
1 bunch of parsley
8 Turkey medallions (à ca.80 g)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
250 g Mushrooms
500 g Leeks (leek)
400 g ribbon noodles
125 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Soak porcini mushrooms in 1/2 litre of cold water. Halve 4 slices of bacon. Finely dice remaining bacon and fry until crispy. Wash parsley and chop finely. Drain porcini and collect the liquid.
2
Finely chop porcini . Put the diced bacon, except for 1 tablespoon, in a bowl. Add parsley and porcini. Season with pepper. Cut a pocket in the medallions and add some filling.
3
Wrap bacon around it and pin it with wooden skewers. Heat oil in a pan. Brown the medallions in it and fry them at medium heat for another 12-15 minutes. Clean and halve the mushrooms. Clean, wash and cut leek into rings.
4
Take out medallions, season with salt and pepper and keep warm. Fry the mushrooms and leek briefly in the frying fat. Add mushroom water, bring to the boil and cook for 5 minutes. Meanwhile cook the noodles in boiling salted water for about 10 minutes.
5
Add cream to the sauce, sprinkle in the sauce thickener while stirring and bring to the boil. Season to taste with salt and pepper. Drain the pasta. Arrange medallions, noodles and creamed vegetables on a plate. Garnish with parsley.