Turkey ragout with shiitake mushrooms and spring onions

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g Wild rice mixture
  • 500 g Turkey filet
  • 1 collar (approx. 150 g) Spring onions
  • 150 g Shiitake mushrooms
  • 1 TABLESPOON Oil
  • 1/8 l Vegetable broth (instant)
  • 150 g ripened cream
  • 2 TABLESPOONS Cornstarch
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 cherry tomatoes and some parsley leaves to garnish

Directions

  1. 1

    Put the wild rice mixture with 3/8 litres of cold water in a pot and cook covered for 20 minutes. In the meantime, wash the turkey, dab dry and cut into cubes. Clean and wash spring onions and cut into fine rings.

  2. 2

    Clean and wash the mushrooms, dab dry and cut in half. Heat the fat in a pan. Brown the meat in it. Add spring onions and mushrooms and fry briefly. Add vegetable stock, bring to the boil and steam for about 1 minute.

  3. 3

    Mix the sour cream with the cornstarch and add to the pan. Bring to the boil again. Season to taste with a little salt and pepper. Garnish with halved cherry tomatoes and parsley leaves.

Categories & Tags

Main DishesDietexotic