Turkey Strips with Chanterelle Mushrooms

Ingredients

• 1 large onion
• 500 g chanterelle mushrooms
• 500 g Turkey breast fillet
• 2 tbsp plant oil
• 475 ml poultry broth
• 20 g parsley (1 bundle)
• 0.5 tsp pink peppercorns
• 200 ml heavy cream
• 20 g cold butter
• 1 tsp lemon juice
• Salt

Instructions

1. 1.

   Peel and finely dice the onion. Clean the mushrooms; leave whole or cut smaller depending on size. Rinse the turkey under cold water, pat dry, and slice into strips.

2. 2.

   Heat 1 tbsp oil in a pan and sear half of the meat for 2 minutes, turning occasionally. Remove and repeat with remaining meat.

3. 3.

   Add remaining oil to the pan, sauté onion cubes over medium heat until translucent. Deglaze with some broth and reduce almost completely. Add mushrooms, mix with onions, pour in remaining broth, cover and simmer on low heat for about 15 minutes.

4. 4.

   Meanwhile wash parsley, shake dry, finely chop leaves. Crush pink peppercorns in a mortar.

5. 5.

   Pour cream into the pan, stir in meat. Simmer gently on very low heat for about 5 minutes without boiling. Stir in cold butter pieces and season with lemon juice. Adjust flavor with pink pepper and salt.

6. 6.

   Divide the dish among four plates, sprinkle with parsley and remaining peppercorns.