Summary

Ingredients

• 25 g porcini mushrooms, dried
• 100 g breakfast bacon
• 1 bunch parsley
• 8 turkey medallion (s) approx. 0 g each
• 500 g leek
• 250 g mushrooms
• 2 tablespoons oil
• 400 g ribbon noodles
• 125 g whipped cream
• Sauce thickener, lighter
• salt and pepper

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Instructions

1. Soak the porcini mushrooms in 1/2 liter of warm water. Halve 4 slices of bacon lengthways. Finely dice the rest and leave in a pan without fat until crispy. Finely chop the parsley. Drain the porcini mushrooms and collect the liquid. Finely chop the porcini mushrooms and mix with the diced breakfast bacon and parsley, season with salt and pepper.
2. Cut a pocket in each medallion and add some porcini mushroom mixture. Wrap a slice of bacon around each. Pin it with toothpicks.
3. Fry the medallions in hot oil for 6 - 8 minutes on each side. Cook the pasta in salted water.
4. Halve the mushrooms and cut the leek into rings. When the medallions are done, season with salt and pepper, remove from the pan and keep warm. Fry the mushrooms and leeks in the frying fat, add the porcini mushroom water and sauté the vegetables for about 5 minutes.
5. Add the cream to the sauce, add salt and pepper. Thicken with a sauce thickener.
6. Serve the turkey medallions with the leek and mushroom vegetables with the noodles.