John Myers
Sliced turkey in Chanterelle Cream
The perfect sliced turkey in chanterelle cream recipe with a picture and simple step-by-step instructions.
- 400 g Sliced turkey breast
- 1 tablespoon Extra virgin olive oil
- 1 Onion in strips
- 1 tablespoon Ham cubes
- 1 tablespoon Black pepper from the mill
- 1 tablespoon Salt
- 2 Servings Frozen chanterelles, 250 g each
- 200 ml Cream 30% fat
- 0,5 cube Mashed gravy
- 100 ml Water
- Heat the oil in a pan and fry half of the sliced meat until golden brown, browning part of the ham and onion strips. Pour onto a plate, sprinkle with salt and pepper and do the same with the second half.
- Fry the frozen chanterelles in the remaining pan fat until they start to brown, deglaze with cream, add the seared meat again, also the crushed gravy and some water. Cover with a lid and let simmer for about 15 minutes. Season the strips to taste. Tie lightly if necessary (but not necessary if you follow the recipe) and serve.
- I served it with spicy, spicy rosemary potatoes **.
- ** The rosemary potatoes are here: Rosemary potatoes …
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