Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g onion (s)
- 8 small turkey schnitzel, thin
- 3 tablespoon oil
- salt and pepper
- 400 g mushrooms, small white ones
- 1 tablespoon tomato paste
- 200 g tomato (s), chunky, from the can
- liter ⅛ forest mushroom stock, from the jar
- 1 teaspoon herbs Provence
- 1 garlic clove (s), pressed through
- 500 g ribbon noodles
- 1 bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Fry the turkey escalope in a pan in hot oil for 2-3 minutes on each side, season with a little salt and pepper, remove and keep warm.
- Fry the onions and mushrooms in the hot frying fat for 2 minutes, add the tomato paste and roast for 1 minute. Top up with the tomato ragout and the mushroom stock, add the herbs of Provence and the garlic, let simmer for 8-10 minutes.
- Meanwhile cook the pasta according to the instructions on the packet.
- Chop the parsley and stir into the sauce, season the sauce. Arrange the schnitzel and serve with the mushroom sauce and pasta.
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