Hunter's toast with turkey breast

Ingredients for 4 servings:

• 200 g sour cream
• e.g. garlic powder
• 2 tbsp herbs de Provence
• 1 onion(s)
• 500 g mushrooms, fresh
• 100 g butter
• 100 ml dry white wine
• 100 ml vegetable stock
• 200 g cream
• 1 kg turkey breast
• 1 tbsp clarified butter
• 8 slices of sandwich toast (wholemeal slices)
• 1 slice(s) Edam cheese
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• some cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Mix the sour cream with a little salt, garlic powder, and Provençal herbs. Finely dice the onion. Slice the mushrooms and sauté them in the butter with the onion and a little salt. When the mushroom liquid has almost completely reduced, add the wine and let it almost evaporate. Repeat with the vegetable stock. Then add the cream and season with salt, pepper, and paprika. Thicken the mushrooms with cornstarch dissolved in water until it is just barely liquid, otherwise it will run off the toast. Tip: As an alternative to vegetable stock, you can also dissolve about 1.5 teaspoons of vegetable stock in the cream. Cut the turkey breast into cubes, season with pepper, salt, and paprika, and fry in clarified butter. Toast the slices of bread until golden brown. Spread 2 slices per serving thickly with the sour cream mixture, place the turkey breast on the toast, and cover with the mushrooms. Then top with the cheese. The edges of the toast slices should be completely covered, otherwise they may turn black during the baking process. Bake in a hot oven at 230°C (top/bottom heat) for about 8-10 minutes. Serve with a colorful salad, which I like to dress with yogurt dressing, a drizzle of balsamic vinegar, and a pinch of sugar.