Tagliatelle in Mushroom Cream Sauce with Turkey Meat
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chanterelles
- 100 g oyster mushrooms
- 100 g mushrooms
- 0.5 ½ bunch sage
- 0.5 ½ bunch basil
- 8 small turkey schnitzel
- 8 slices Parma ham
- 1 onion (s)
- 1 clove garlic
- 100 g ribbon noodles, liht
- 200 g ribbon pasta, reen
- salt and pepper
- 2 tablespoon clarified butter
- 1 tablespoon flour
- 0.25 liter ¼ vegetable stock
- 250 g cream
- 50 g parmesan, rated
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the chanterelles, clean the remaining mushrooms. Pluck the leaves of the herbs.
- Top the meat with 1 slice of ham and 2 sage leaves each. Collapse.
- Finely dice the onion. Chop the garlic. Cook the pasta according to the instructions on the package.
- Heat the lard and fry the mushrooms in it, season, remove. Then fry the meat in the lard for approx. 3 minutes. Remove. Sauté the onion and garlic in the frying fat. Dust with flour and sweat. Deglaze with the stock and cream. Stir in the cheese and simmer for 5 minutes. Season to taste with spices and lemon juice. Add the mushrooms again.
- Add the basil to the sauce and serve with the meat and pasta in portions.
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