Turkey-mushroom ragout with walnuts

Name: Turkey-mushroom ragout with walnuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g dried porcini; 250 g Mushrooms; 2 medium-sized onions; 1 Garlic clove; 400 g Turkey Breast; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 1 TABLESPOON Tomato paste; 100 ml dry red wine; 1 TEASPOON Chicken broth; 75 g Walnut kernels; 20 g Parmesan or Grana Padano (piece); 4-5 Stem(s) Parsley; 1 TEASPOON Cornstarch

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g dried porcini
250 g Mushrooms
2 medium-sized onions
1 Garlic clove
400 g Turkey Breast
1-2 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
1 TABLESPOON Tomato paste
100 ml dry red wine
1 TEASPOON Chicken broth
75 g Walnut kernels
20 g Parmesan or Grana Padano (piece)
4-5 Stem(s) Parsley
1 TEASPOON Cornstarch

Directions

1
Rinse porcini and soak in 1/4 l hot water for about 30 minutes. Clean mushrooms, wash if necessary. Halve or quarter depending on size.
2
Peel onions and garlic. Cut onions into slices, chop garlic. Wash meat, dab dry and cut into small cubes. Fry well in hot oil. Season with salt and pepper and take out.
3
Sauté the mushrooms in hot frying fat. Season with salt and pepper.
4
Brown the onions and garlic. Sweat tomato paste with. Add meat again. Stir in porcini together with soaking water, red wine, approx. 1/8 l water and stock. Bring to the boil, cover and stew at low heat for about 15 minutes.
5
Coarsely chop the walnuts and roast them in a pan. Finely slice the cheese. Wash parsley and chop finely.
6
Stir starch and 2 tablespoons of water until smooth. Stir into the ragout, bring to the boil and season to taste. Fold in walnuts. Arrange ragout, sprinkle with cheese and parsley. Ribbon noodles taste good with it.