John Myers
Ingredients for 2 servings:
- 400 g mushrooms
- 350 g turkey meat
- 1 zucchini
- 1 onion(s)
- 1 garlic clove(s)
- 15 ml olive oil
- 50 ml vegetable stock
- Paprika powder, hot
- Cayenne pepper
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Clean and halve the mushrooms. Pat the turkey meat dry with kitchen paper and cut into fairly small pieces. Dice the onion, finely chop the garlic, and cut the zucchini into approximately 3 cm pieces. Add the olive oil to a non-stick pan and briefly sear the turkey meat over high heat. Season generously with salt, pepper, paprika, and cayenne pepper. Stir frequently to ensure the meat is well browned. As soon as there are no more raw bits on the meat, remove it from the pan and into a small bowl. Add the garlic and onion to the pan. Cover and sauté over medium heat until translucent. Then add the zucchini and mushrooms and increase the heat again. Continue to sear everything with the lid closed for about 10 minutes over medium-high heat, stirring occasionally. The closed lid should allow a lot of juice to run out of the mushrooms and zucchini and collect it. Remove the lid, add the meat, and simmer uncovered until the desired consistency is reached. Taste occasionally and adjust the seasoning if necessary. Rinse the bowl the meat was stored in with a splash of vegetable broth and then pour it into the pan. This will make more sauce, especially if you’re planning on making pasta or rice. I also like it on its own; you can also add bell peppers or other vegetables.
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