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Turkey fricassee with porcini mushrooms



Ingredients (for 4 portions):

  • 600 Turkey Breast
  • 400 Gr. Porcini Mushrooms
  • 40 Gr. Butter
  • 1/2 glass of broth
  • 1/2 Lemon
  • 2 Egg Yolks
  • 1 Small Onion
  • 2 Cloves of Garlic
  • Parsley
  • Olive Oil
  • Salt
  • Pepper

Preparation:
In a pan melt the butter with two tablespoons of oil over a high heat, brown the turkey cut into medium sized pieces turning frequently, once browned take off the heat.
In the same pan gently fry the chopped onion and the garlic and place the turkey pieces back into the pan, pour in the wine, cover the pan and leave to cook over a low heat for half an hour.
In the meantime clean the mushrooms; slice and add some oil and then add to the meat.
Mix while adding the parsley and a garlic clove finely chopped, add some tepid broth and continue cooking for about 30 minutes.
Meanwhile mix two egg yolks with a tablespoon of water, juice of half a lemon and a pinch of salt and pepper.
Now pour the mixture into the pan and mix quickly so that the mixture remains smooth and creamy, barely covering the meat. Serve on a preheated dish.

Suggested wines: "SANT'EVASIO" Ovada DOCG