Ragout fin with mixed mushrooms

Ingredients for 4 servings:

• 500 g turkey breast
• 1 bunch of soup vegetables (e.g. celery, leek, carrot)
• 1 onion(s)
• 750 ml white wine (e.g. Pinot Gris)
• ½ lemon(s), juice
• 1 bay leaf
• 1 carnation(s)
• 300 g mushrooms (champignons, oyster mushrooms, chanterelles and/or porcini mushrooms)
• 1 tbsp butter
• 1 onion(s)
• 1 tbsp butter
• 1 tbsp flour
• 1 shot of white wine
• 120 ml cream
• 2 tbsp breadcrumbs
• 3 tbsp cheese, grated for gratin
• salt and pepper
• Lemon salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Roughly chop the soup vegetables and onion. Place them in a saucepan with the meat and seasonings. Add the white wine and lemon juice, then add enough water to cover the meat. Add a good pinch of salt and simmer with the lid on over low heat for about 30 minutes. Allow the meat to cool in the stock. Clean and finely chop the mushrooms, and finely dice the onion. Fry both in a pan with butter. Season. Heat the butter in a saucepan, add the flour, and mix with a whisk. Deglaze with the wine, continuing to whisk. Now add 150 ml of the cooking stock and bring to a boil while stirring. Add the cream, heat, and season to taste with salt, pepper, and a little lemon salt. Cut the poultry into bite-sized pieces and heat through in the sauce with the mushrooms. Season again. Divide the ragout among four gratin dishes, sprinkle with grated cheese and breadcrumbs. Bake in a preheated oven at 180°C (350°F) for about 10 minutes until golden brown. Serve with baguette. Enjoy! Tip: Another variation would be to pour the ragout into pre-made puff pastry dishes. No further gratinating is required! Note from Chefkoch.de: Depending on the shape of the dish, an entire bottle of wine may completely cover the meat, which would be too much. In this case, it’s better to mix water and wine 1:1.