Turkey steak with fine mushroom sauce

Name: Turkey steak with fine mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bag (15 g) Porcini mushrooms; 2 (200 g) Carrots; 100 g Shallots; 250 g Mushrooms; 150 g ribbon noodles; 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 4 (125 g each) Turkey Steaks; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 200 ml condensed milk (4 % fat); 7-10 Tbsp Thyme

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bag (15 g) Porcini mushrooms
2 (200 g) Carrots
100 g Shallots
250 g Mushrooms
150 g ribbon noodles
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
4 (125 g each) Turkey Steaks
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
200 ml condensed milk (4 % fat)
7-10 Tbsp Thyme

Directions

1
Soak porcini mushrooms in 1/4 litre of cold water for about 30 minutes. Peel and wash carrots and cut them into thin slices with a peeler. Peel and halve shallots. Clean, clean and quarter the mushrooms. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Add the carrot strips 2-3 minutes before the end of cooking time. Heat the oil in a frying pan.
2
Wash turkey steaks, dab dry and fry on both sides for about 3 minutes. Season with salt and pepper, remove and keep warm. Fry the mushrooms and shallots in the frying fat, season with salt, pepper and thyme. Add porcini mushrooms with the soaking water, bring to the boil. Stir in condensed milk and bring to the boil. Drain noodles and carrots and arrange on plates with turkey steaks and mushroom sauce. Garnish with thyme
3
Waiting time approx. 10 minutes