Turkey medallions on leek-mushroom cream
easy
60 mins
60 mins
Ingredients
- 25 g dried porcini
- 1 (100 g) Package
- 7-10 Tbsp Bacon
- 1 bunch of parsley
- 7-10 Tbsp white pepper, salt
- 8 Turkey medallions (approx. 80 g
- 7-10 Tbsp from the fillet; order if necessary) 2 tablespoons oil
- 250 g Mushrooms
- 500 g Leeks (leek)
- 125 g Whipped cream
- 2-4 Tbsp Sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Soak porcini mushrooms in 3/8-1/2 l of cold water for about 30 minutes. Halve 4 bacon slices, dice the rest finely and fry until crispy. Wash parsley and chop finely except for a little bit. Drain mushrooms, collect the liquid. Finely chop the mushrooms. Mix with diced bacon, except for 1 tablespoon, and chopped parsley. Season with pepper.
- 2
Wash the meat and pat dry. Cut one pocket each. Fill with the mushroom mixture. Wrap bacon around them, pin them down. Fry in hot oil. Then fry over medium heat for 8-10 minutes
- 3
Clean, wash and halve the mushrooms. Clean the leek, wash and cut into rings. Season medallions. Remove, keep warm. Fry the mushrooms and leek briefly in frying fat. Deglaze with mushroom water and cream, bring to the boil. Simmer for about 5 minutes.
- 4
Thicken the sauce stock, season to taste with salt and pepper. Arrange everything with the rest of bacon and parsley. Ribbon noodles taste good with it
Nutrition Facts
530 kcal
8 g
33 g
46 g
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