Summary

Ingredients

• 500 g turkey breast
• 1 bunch soup greens (e.g. celery, leek, carrot)
• 1 onion (s)
• 750 ml white wine (e.g. Pinot Gris)
• 0.5 ½ lemon (s), juice from it
• 1 bay leaf
• 1 clove (s)
• 300 g mushrooms (mushrooms, oyster mushrooms, chanterelles and / or porcini mushrooms)
• 1 tablespoon butter
• 1 onion (s)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 shot white wine
• 120 ml cream
• 2 tablespoon breadcrumbs
• 3 tablespoon cheese, grated for gratin
• salt and pepper
• lemon salt

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Instructions

1. Roughly chop the soup vegetables and onion. Put in a saucepan with the meat and spices. Add white wine and lemon juice and fill with water until the meat is covered. Add a good pinch of salt and simmer over low heat with the lid on for about 30 minutes. Let the meat cool in the stock.
2. Clean the mushrooms and cut them into small pieces, finely dice the onion. Fry both in a pan with butter. Spice up.
3. Heat the butter in a saucepan, add the flour and stir with a whisk. Deglaze with wine and keep stirring with the whisk. Add 150 ml of the cooking stock and bring to the boil while stirring. Add the cream, heat and season with salt, pepper and a little lemon salt.
4. Cut the poultry meat into bite-sized pieces and heat them together with the mushrooms in the sauce. Season again to taste.
5. Spread the ragout on four gratin molds, sprinkle with the grated cheese and breadcrumbs. Baked in a preheated oven at 180 ° C for a good 10 minutes until golden yellow.
6. Serve with baguette.
7. Good Appetite!
8. Tip:
9. Another variant would be to put the ragout fin in ready-made puff pastry molds, so there is no longer any need to bake!