Turkey roulade with mushrooms and bacon

2_09414 TURKEY ROULADE with MUSHROOMS and Bacon INGREDIENTS for 4 PERSONS 4 thin slices of Turkey Breast from 150 g each, 100 g of bacon, 250 g mushrooms, 2 shallots, garlic clove, a dl of Sherry, a dl of chicken broth, a dl of fresh cream, 1 tablespoon flour, 1 teaspoon chopped Sage, a few tablespoons of olive oil, a sprinkling of nutmeg, salt and pepper. Cut the bacon into strips. Clean the garlic and shallot and finely chop one. Clean the mushrooms with a damp cloth and cut them into thin slices. In a pan heat the olive oil and sauté garlic and shallots; then add the Bacon strips. Add half the mushrooms, sprinkle with nutmeg and season with salt and pepper. Simmer at moderate fire until their water will be evaporated. Leave to cool. Lay the slices of Turkey on the countertop, add salt and pepatele. Organize and arrange mushroom preparation on the meat slices and roll them up. Legatele with kitchen twine, place in a shallow dish, cover with foil and keep in the refrigerator for an hour. Then place the rolls in a buttered baking dish. Bake and cook at 180° for about 30 minutes. Clean and mince remaining shallots, then FRY in a tablespoon of oil. Add the mushrooms held aside and leave to cook over high heat; Add the chopped Sage, flour and stir carefully. Pour Sherry and broth. Let the sauce reduce moderate heat, then add the cream. Stir well and leave on the fire for a few minutes again. When cooked, serve the rolls prepared sauce sprayed with and, if desired, on a bed of egg noodles.