John Myers
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Turkey Fillet in Mushroom Sauce
The perfect turkey fillet in mushroom sauce recipe with a picture and simple step-by-step instructions.
Turkey breast fillet
- 2 piece Turkey breast fillet
mushroom sauce
- 400 g Brown champion
- 50 g Dried mushrooms
- 0,25 liter White wine
- 2 cups Cream
- 1 Tablespoon Finely chopped parsley
- 1 teaspoon Salt and pepper
- 1 teaspoon Broth
spaetzle
- 200 gr Spelled flour 1/4
- 0,25 liter Water
- 3 piece Eggs
- 1 pinch Salt
spaetzle
- Mix the above ingredients into a viscous dough: water and flour plus minus.
- Place a saucepan with water, bring to a boil and add salt
- Until the water boils, add the dried mushrooms to soak in warm water.
- Slice the dough into the boiling water with a spaetzle slicer. When you swim upstairs, get out with a ladle and immediately put it in a pan with butter. See also my cookbook. See: Devil steaks with spaetzle
Turkey breast
- Wash, pat dry, chop and fry in a pan.
- Sear the spaetzle in butter, place it on a plate, and add the shredded meat with the mushroom sauce.
- Our plate is very full because my Göga is a very good eater, which is why I always write for two people. Because he’s that alone.
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