Turkey-mushroom ragout

Name: Turkey-mushroom ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bag (10-15 g); 7-10 Tbsp dried porcini; 2 medium-sized onions; 375-400 g Mushrooms; 800 g - 1 kg turkey breast; 3-4 Tbsp Oil; 2 tablespoons (30 g) Flour; 1/8 l White wine; 200 g Whipped cream; 2-3 stem(s) fresher or; 1/2 TEASPOON dried oregano; 7-10 Tbsp salt, white pepper; 1 medium sized tomato

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bag (10-15 g)
7-10 Tbsp dried porcini
2 medium-sized onions
375-400 g Mushrooms
800 g - 1 kg turkey breast
3-4 Tbsp Oil
2 tablespoons (30 g) Flour
1/8 l White wine
200 g Whipped cream
2-3 stem(s) fresher or
1/2 TEASPOON dried oregano
7-10 Tbsp salt, white pepper
1 medium sized tomato

Directions

1
Soak porcini mushrooms in 3/4 l lukewarm water for about 15 minutes. Peel and chop onions. Clean and wash the mushrooms. Depending on size, halve or quarter them
2
Wash the meat, pat dry and cut into cubes. Heat oil. Brown the meat in it in portions. Add mushrooms and onions and fry. Add all the meat again
3
Dust with flour and sweat it. Deglaze with wine and boletus water while stirring. Stir in porcini and cream. Bring to the boil, cover and simmer for about 20 minutes. Season with oregano, salt and pepper
4
Clean, wash and seed the tomato. Dice the flesh. Season the turkey ragout to taste. Sprinkle tomato over it. Serve with a wild rice mixture
5
Drink: cool white wine,
6
z. for example a Pinot Gris