Turkey ragout with mushrooms

Name: Turkey ragout with mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Spaghetti (without egg); 7-10 Tbsp salt, black pepper; 100 g Turkey escalope; 1 (approx. 30 g) small onion; 150 g Mushrooms; 1 tsp (5 g) Oil; 4-6 tablespoons (60 ml) Vegetable broth (instant); 4-6 tablespoons (60 ml) milk (1,5 %); 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g Spaghetti (without egg)
7-10 Tbsp salt, black pepper
100 g Turkey escalope
1 (approx. 30 g) small onion
150 g Mushrooms
1 tsp (5 g) Oil
4-6 tablespoons (60 ml) Vegetable broth (instant)
4-6 tablespoons (60 ml) milk (1,5 %)
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Cayenne pepper
7-10 Tbsp Chives

Directions

1
Cook spaghetti in plenty of boiling salted water for 8-10 minutes
2
Wash turkey meat if necessary, dab dry and cut into bite-sized cubes. Peel and finely chop the onion. Clean mushrooms, wash if necessary and cut into quarters or thin slices depending on size.
3
Fry the meat in hot oil until crispy all around. Add onion and mushrooms and fry. Season with salt and pepper. Deglaze with stock and milk. Boil up the sauce and thicken. Season to taste with salt, pepper and possibly a little cayenne pepper
4
Drain the spaghetti and serve with the turkey ragout. Wash the chives, shake dry, cut into fine rolls and sprinkle on top
5
Pasta without egg is best suited for low cholesterol cuisine. Because they contain no cholesterol