Chanterelle – Turkey – Pan

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 large onion (s), diced
  • 2 turkey breast fillet (s), sliced
  • 1 small Can (s) chanterelles (or /2 basket fresh)
  • 1 beefsteak tomato (s), cut into pieces
  • 0.5 ½ cup cream cheese with herbs
  • 150 ml vegetable stock
  • 5 tablespoon white wine, sweeter
  • 2 tablespoon olive oil
  • Parsley, stripped
  • 2 cup / s rice (alternatively 1 cooking bag)
  • Possibly sauce thickener, lighter, if necessary
  • salt and pepper
  • Vegetable broth, instant
Chanterelle – Turkey – Pan
Chanterelle – Turkey – Pan

Instructions

  1. Cook the rice in vegetable stock while stirring until cooked.
  2. Sweat the onions in olive oil. As soon as they turn slightly yellow, add the meat and stir-fry briefly over high heat. Season with salt and pepper.
  3. Drain the chanterelles and add to the fried onion meat. After a minute, add the tomato pieces and sauté briefly. After about 1 minute, add the vegetable stock and bring to the boil. Add the cream cheese spoon by spoon and let it melt. Depending on the consistency you want, stir in a little light sauce binder and add the white wine. Simmer for two minutes and then remove from the flame. Add parsley and stir in. Let stand for a minute, then season with vegetable stock, cream cheese, salt and pepper. Arrange and serve with the rice.

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