Turkey and mushroom ragout with walnuts

Ingredients for 4 servings:

• 15 g porcini mushrooms, dried
• 250 ml water, hot
• 250 g mushrooms
• 2 m.-sized onion(s)
• 1 garlic clove(s)
• 400 g turkey breast
• 1 tbsp olive oil
• salt and pepper
• 1 tbsp tomato paste
• 100 ml red wine, dry
• 1 tsp instant chicken broth
• 250 ml water
• 75 g walnuts
• 20 g Parmesan
• 6 stalks of parsley
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the porcini mushrooms and soak them in 250 ml of hot water for about 30 minutes. Clean the mushrooms and wash them if necessary. Halve or quarter them depending on their size. Peel the onions and garlic. Cut the onions into wedges and chop the garlic. Wash the meat, pat dry, and cut into bite-sized cubes. Heat the oil in a pan and brown the meat vigorously. Season with salt and pepper, then remove. Brown the mushrooms in the hot frying fat. Season with salt and pepper. Sauté the onions and garlic. Add the tomato paste and sweat. Add the meat again. Stir in the porcini mushrooms, soaking water, red wine, about 250 ml of water, and stock. Bring to a boil, cover, and simmer over low heat for about 15 minutes. Roughly chop the walnuts and toast them in a pan without fat. Finely grate the cheese. Wash and finely chop the parsley. Mix the cornstarch with 2 tablespoons of water until smooth. Stir into the ragout, bring to a boil, and season to taste. Fold in the walnuts. Serve the ragout and sprinkle with cheese and parsley. Serve with tagliatelle pasta.