Summary

Ingredients

• 500 g turkey schnitzel
• 250 g chanterelles
• 2 medium onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 100 g bacon, lean
• 200 ml wine, white, dry
• 125 ml vegetable stock
• Salt and pepper, black from the mill
• 1 cup crème fraîche
• 2 tablespoon parsley, chopped

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Instructions

1. Cut the turkey escalope and the bacon into thin strips, cut the onions into rings. Chop the garlic. Clean the mushrooms, but do not wash them and, if necessary, cut them in halves or quarters.
2. Heat the olive oil in a deep pan, fry the bacon, then fry the onions and garlic until translucent. First add the turkey, then the mushrooms and sauté as well. Deglaze with the white wine, pour in the vegetable stock and simmer the shredded meat with the lid closed and over medium heat for about 10 minutes. Season with a little salt and plenty of pepper. Stir in the creme fraiche and reduce the sauce until creamy.
3. Sprinkle with the chopped parsley just before serving. Ribbon noodles tossed in butter, a green salad and a strong dry Riesling go very well with this.