Turkey schnitzel in mushroom cream

Name: Turkey schnitzel in mushroom cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Mushrooms; 100 g Oyster mushrooms; 7-10 Tbsp 200 g-250 g Shiitake mushrooms; 2 medium-sized onions; 1/2 red and yellow pepper; 4 thick turkey escalopes (approx. 175 g each); 2-3 TABLESPOONS Oil; 200 g Long grain rice; 7-10 Tbsp salt, black pepper; 1-2 TEASPOONS dried. Thyme; 100 g Whipped cream; 2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS sauce thickener; 3-4 Tbsp Port wine; 7-10 Tbsp Herbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Mushrooms
100 g Oyster mushrooms
7-10 Tbsp 200 g-250 g Shiitake mushrooms
2 medium-sized onions
1/2 red and yellow pepper
4 thick turkey escalopes (approx. 175 g each)
2-3 TABLESPOONS Oil
200 g Long grain rice
7-10 Tbsp salt, black pepper
1-2 TEASPOONS dried. Thyme
100 g Whipped cream
2 TEASPOONS Vegetable broth
2-3 TABLESPOONS sauce thickener
3-4 Tbsp Port wine
7-10 Tbsp Herbs

Directions

1
Clean the mushrooms, possibly wash or rub them. Cut oyster mushrooms smaller if necessary. Carve shiitake heads crosswise if necessary. Peel onions. Clean and wash the peppers. Dice both finely
2
Wash the meat and pat dry. Fry in hot oil for 4-5 minutes per side
3
Put rice in 1/2 l boiling salted water. Cover and let it swell at low heat for about 20 minutes. After approx. 10 minutes add paprika
4
Season meat with salt and pepper, keep warm. Fry the mushrooms in the cooking fat in portions while turning. Fry onions and thyme briefly. Stir in 400 ml water, cream and stock, bring to the boil. Bind with sauce thickener. Season to taste with salt, pepper and port wine. Arrange everything, garnish if necessary