Summary

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

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Instructions

1. 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.
2. 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.
3. Meanwhile cook the pasta according to the instructions on the packet.
4. Chop the parsley and stir into the sauce, season the sauce. Arrange the schnitzel and serve with the mushroom sauce and pasta.