Chanterelle and turkey pan

Ingredients for 2 servings:

• 1 large onion(s), diced
• 2 turkey breast fillet(s), shredded
• 1 small can of chanterelles (or 1/2 basket of fresh ones)
• 1 beef tomato(s), chopped
• ½ cup cream cheese with herbs
• 150 ml vegetable stock
• 5 tbsp white wine, sweet
• 2 tbsp olive oil
• Parsley, shredded
• 2 cup(s) rice (alternatively 1 boil-in-the-bag rice)
• possibly sauce thickener, lighter, if required
• salt and pepper
• Vegetable broth, instant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cream cheese – white wine – sauce à la Marlene

Cook the rice in vegetable stock, stirring constantly. Sauté the onions in olive oil. As soon as they turn slightly yellow, add the meat and fry briefly over high heat, stirring constantly. Season with salt and pepper. Drain the chanterelles and add them to the fried onions. After a minute, add the tomato pieces and sauté briefly. After about 1 minute, pour in the vegetable stock and bring to a boil. Add the cream cheese a spoonful at a time and let it melt. If desired, stir in a little light sauce thickener and add the white wine. Simmer for two minutes and then remove from the heat. Add the parsley and stir in. Let stand for a minute, then season to taste with vegetable stock, cream cheese, salt, and pepper. Plate up with the rice and serve.