Turkey stew with porcini mushrooms
Instructions
In a saucepan melt the butter with 2 tablespoons of olive oil and, lively, saucepan, heat the Turkey chopped regular, medium-sized, turning constantly.
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In the same Pan then add the chopped onions and whole garlic clove.
Put the Turkey in the Pan stew.
Pour the wine.
Cover and simmer over low heat 30 minutes.
Meanwhile, clean the mushrooms and cut them into slices, flavour with a little oil and then mix with meat.
Stir and add the parsley and the second chopped garlic clove.
Squirt warm broth and cook for about half an hour.
Meanwhile beat the egg yolk with a tablespoon of water, the juice of half a lemon to filtered colander and a pinch of salt and pepper.
Set the pan on the corner of the stove, pour the sauce and stir quickly so the mixture does not divide, but remains soft and creamy, gently veiling the meat.
Passed on warm serving dish.
Accompanying wines: Trentino Marzemino DOC, Valnure Pinot Nero DOC Montepulciano d'Abruzzo Cerasuolo DOC.
Ingredients and dosing for 4 persons
- 600 turkey breast
- 400 g of mushrooms
- 40 g of butter
- 1 glass dry white wine
- 1/2 cup of nut soup
- 1/2 lemon
- 2 egg yolks
- == 1 small onion
- 2 cloves of garlic
- Parsley
- Olive oil
- Salt
- Pepper