Turkey roulades with mushroom filling

Name: Turkey roulades with mushroom filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 10 g dried porcini; 250 g Mushrooms; 2 medium-sized onions; 1/2 bunch Parsley; 4-5 Stem(s) fresh marjoram (alternatively 1 tsp dried marjoram); 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated muscatel; 2 (approx. 400 g) red peppers; 4 thin turkey escalopes (approx. 150 g each); 4 discs Bacon; 2 -3 Tbsp Oil; 3/8 l Vegetable broth (instant); 3 TABLESPOONS Aiwar (piquant hot spice paste); 300 g wide ribbon noodles; 4 TABLESPOONS sauce thickener; 100 g grated, medieval Gouda cheese; 4 little wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

10 g dried porcini
250 g Mushrooms
2 medium-sized onions
1/2 bunch Parsley
4-5 Stem(s) fresh marjoram (alternatively 1 tsp dried marjoram)
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated muscatel
2 (approx. 400 g) red peppers
4 thin turkey escalopes (approx. 150 g each)
4 discs Bacon
2 -3 Tbsp Oil
3/8 l Vegetable broth (instant)
3 TABLESPOONS Aiwar (piquant hot spice paste)
300 g wide ribbon noodles
4 TABLESPOONS sauce thickener
100 g grated, medieval Gouda cheese
4 little wooden skewers

Directions

1
Soak porcini mushrooms in 1/4 litre of hot water for about 30 minutes. In the meantime clean and chop the mushrooms finely. Peel and chop onions. Wash parsley and marjoram, dab dry and chop, except for something to garnish. Heat the fat in a pan and sauté half the onions in it. Add the mushrooms and braise until no more liquid comes out of the mushrooms and they begin to brown.
2
Drain the mushrooms and collect the soaking water. Chop the porcini mushrooms and stir them together with the herbs into the mushroom sauce. Braise for 1-2 minutes, then season with salt, pepper and nutmeg. Let the mushroom sauce cool down. In the meantime clean and wash the bell peppers and cut them into fine strips. Put the turkey escalopes on a large kitchen board and beat them a little flatter. Spread the mushroom sauce on the roulades and place a slice of bacon on each. Roll up the roulades and fix them with wooden skewers. Heat the oil in a casserole and fry the roulades thoroughly all around. Season with salt and pepper and remove. Briefly braise the remaining onion cubes and peppers in the hot frying fat and deglaze with stock and the mushroom soaking water.
3
Put the turkey escalopes on a large kitchen board and beat them a little flatter. Spread the mushroom sauce on the roulades and place a slice of bacon on each. Roll up the roulades and fix them with wooden skewers. Heat the oil in a casserole and fry the roulades thoroughly all around. Season with salt and pepper and remove. Briefly braise the remaining onion cubes and peppers in the hot frying fat and deglaze with stock and the mushroom soaking water. Stir in the aiwar, add the roulades, bring to the boil and braise covered for about 8 minutes. In the meantime, put the noodles in plenty of boiling salted water and prepare according to the instructions on the packet. Stir the sauce thickener into the roulade stock, sprinkle cheese on the roulades and braise covered for another 1-2 minutes. Arrange roulades and sauce on a deep plate and serve garnished with marjoram. Add the noodles
4
Stir in the aiwar, add the roulades, bring to the boil and braise covered for about 8 minutes. In the meantime, put the noodles in plenty of boiling salted water and prepare according to the instructions on the packet. Stir the sauce thickener into the roulade stock, sprinkle cheese on the roulades and braise covered for another 1-2 minutes. Arrange roulades and sauce on a deep plate and serve garnished with marjoram. Add the noodles