John Myers
Sliced turkey with Mushrooms and Vegetable Towers
The perfect sliced turkey with mushrooms and vegetable towers recipe with a picture and simple step-by-step instructions.
- 300 g Turkey schnitzel
- 5 Cooked potatoes
- 1 Red pepper
- 200 ml Veal stock
- Salt and pepper
- Herbs of Provence
- Olive oil
- Butter
- 100 g Aubergine
- 100 g Mushrooms
- Eggplant sauce see my cookbook
- I still had little things in the fridge that had to be recycled and since I don’t like to throw food away, it started: Divide the turkey meat into longitudinal strips, halve the mushrooms (I still had strings), cut the peppers into strips. Cut the eggplant into thin slices and fry in the pan. Then cook the mushrooms and peppers. Keep everything warm. At the same time, heat the potatoes, the stock, butter, salt and pepper, mash and season with the herbs. Sear the meat, add the mushrooms, if you like, deglaze with a dash of white wine, season and the dishes are ready to go. Layer the eggplant, paprika and mashed potatoes. Put on the mushrooms and meat and nap with the aubergine sauce (which in this case was already done). Good……….
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