Turkey medallions with shiitake cream

Name: Turkey medallions with shiitake cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Mushrooms; 100 g Oyster mushrooms; 500 g shiitake mushrooms; 2 Onions; 1/2 red and yellow pepper; 4 (175 g each) thick turkey breast; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 g Long grain rice; 1-2 TEASPOONS dried thyme; 400 ml Vegetable broth (instant); 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 3-4 Tbsp Port wine; 7-10 Tbsp Thyme and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Mushrooms
100 g Oyster mushrooms
500 g shiitake mushrooms
2 Onions
1/2 red and yellow pepper
4 (175 g each) thick turkey breast
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 g Long grain rice
1-2 TEASPOONS dried thyme
400 ml Vegetable broth (instant)
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
3-4 Tbsp Port wine
7-10 Tbsp Thyme and parsley

Directions

1
Clean mushrooms, possibly wash them. Carve shiitake crosswise on the surface. Peel and finely chop the onions. Clean, wash and finely dice the peppers. Wash the meat and dab dry.
2
Heat oil in a pan and fry meat for 2-3 minutes on both sides. Then season with salt and pepper. In the meantime, put rice in 500 ml boiling salted water, bring to the boil, cover and let it swell at low heat for about 20 minutes.
3
Add the paprika 10 minutes before the end of the cooking time. Remove meat from the pan and keep warm. Add mushrooms to the cooking fat and fry them, add oyster, shiitake mushrooms, onions and thyme and fry them while turning.
4
Deglaze with broth and cream, bring to the boil. Stir in sauce thickener, bring to the boil. Season sauce with salt, pepper and port wine. Arrange shiitake cream and meat on a plate, garnished with thyme and parsley as desired.
5
Add the paprika rice in a small bowl.