Turkey rolls with mushroom cream
easy
50 mins
50 mins
Ingredients
- 1 collar Parsley
- 1 collar Marjoram
- 1/2 bunch Thyme
- 4 discs Toast
- 60 g Butter
- 7-10 Tbsp white pepper
- 250 g small mushrooms
- 8 (à 75 g) thin turkey breast
- 8 discs (150 g) Black Forest ham
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 200 g Spätzle
- 200 g Whipped cream
- 1 (30 g) Bag Fix for Jäger-Sahne Schnitzel
- 7-10 Tbsp Salad and cherry tomatoes
- 7-10 Tbsp Toothpicks
Directions
- 1
Wash the herbs, dab dry, put some marjoram aside for garnishing, chop the rest roughly. Break up the toast bread, chop the herbs and bread finely in the universal chopper. Melt butter.
- 2
Mix with the crumbly herb mixture. Season with pepper. Clean, clean and slice the mushrooms. Wash the meat, dab dry, possibly tap a little thinner. Cover with 1 slice of ham, spread the crumb mixture on each slice.
- 3
Roll up and fix with toothpicks. Heat oil in a pan. Brown the rolls all around and continue to fry over medium heat for 8-10 minutes, remove and keep warm. Cook pasta in boiling salted water for 8-9 minutes.
- 4
Sauté the mushrooms in the hot frying fat. Add 100 ml water and cream, stir in the contents of the bag and simmer for 5 minutes. Drain the pasta and let it drain. Serve turkey rolls with sauce and noodles.
- 5
Garnish with marjoram, lettuce and tomatoes.
Nutrition Facts
910 kcal
56 g
51 g
55 g
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