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
Print Recipe
Pin Recipe Instructions
- Cook the rice in vegetable stock while stirring until cooked.
- 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.
- 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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