John Myers
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Turkey Breast with Mixed Mushrooms Filling
The perfect turkey breast with mixed mushrooms filling recipe with a picture and simple step-by-step instructions.
Besides
- 2 tbsp Extra virgin olive oil
- 3 Pc. Echalot chopped
- 2 Pc. Garlic clove chopped
- 2 Pc. Chili pepper finely chopped
- 200 g White mushrooms
- 300 g Mushrooms mixed out of the jar
- 300 g Thyme-Salt-Pepper
- 0,5 dl White wine
- 200 g Mascarpone
- 0,5 Bd Parsley
- 1200 g Turkey breast
- 1 Pc. Onion
- 1 Pc. Carrot fresh
- 100 g Fresh celery
- 0,5 pcs Leek small
- 1 dl White wine
- 0,5 Bd Parsley stalks
- Bay leaf carnation
- 2 je Sprig of thyme oregano
- Rosemary sage
- Salt-Pepper-Meat seasoning
The sauce :
- 0,5 dl Cream 10% fat
- 2 tbsp Mushrooms soaking water
- 0,5 The filling
Prepare the filling:
- Soak the stone mushrooms in lukewarm water. Grate the mushrooms cleanly, dice them. Wash parsley, shake dry, pluck, put stalks aside, chop leaves. Drain the mushrooms from the jar. Drain the boletus, squeeze it out, keep the soaking water, roughly chop the boletus. Wash and prepare vegetables, cut into large cubes.
Cooking the filling:
- Heat the oil in a frying pan, add the mushrooms, fry, continue frying until all the liquid has evaporated. Add shallot and garlic, let sear, add mixed mushrooms, deglaze with white wine and approx. 0.5 dl porcini mushrooms, add parsley and cook until only a little liquid remains. To let it cool down. Mix in the mascarpone and cream, season with salt, pepper and thyme. Be careful it shouldn’t be too damp.
Prepare turkey breast:
- Take the turkey breast out of the pack, rinse, dry. Cut flat with a meat knife (do it yourself or have a butcher do it) Strip off half of the herbs and chop. Rub the meat well on both sides with salt, pepper and some meat seasoning (see my KB). Sprinkle herbs on the inside, then brush with half of the filling. Roll and tie together. Rub the outside of the roast with salt (a little), pepper and meat seasoning.
Roast meat :
- In the oven preheated to 200 ° C, put in a roasting dish with 2-3 tablespoons of oil and heat it until the oil starts to smoke. Put the meat in and fry it lightly, remove the meat, put the vegetables in the roaster, fry lightly, add the rest of the herbs, bay leaves and cloves, deglaze with the white wine and about 1 dl of soaking water. Put the meat on the vegetables. Switch the oven back to 100 ° C, insert the thermometer, program to 72 ° C. In about 60 minutes it’s almost there. Then let the roast rest in the oven with the door open for 5-10 minutes.
The sauce :
- Put half of the filling in a pan, add the cream and mushroom soaking water, mix well and simmer gently for 3-4 minutes while stirring on a mild heat. Season to taste and, if necessary, add seasoning. Well the ….. meal and enjoy your meal. There was also a vegetable stew made from pumpkin, May beets and kohlrabi.
- Something else: I deleted several photos from clumsy things on my side, and those on the photo apparatus so that they are gone forever (the technology, that’s not for me).
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