Summary

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

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Instructions

1. Wash the chanterelles, clean the remaining mushrooms. Pluck the leaves of the herbs.
2. Top the meat with 1 slice of ham and 2 sage leaves each. Collapse.
3. Finely dice the onion. Chop the garlic. Cook the pasta according to the instructions on the package.
4. 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.
5. Add the basil to the sauce and serve with the meat and pasta in portions.