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🍝 Turkey and Mushroom Ragout with Pasta
601 kcal · 30 min · 4 servings
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Ingredients
- 350 g Pappardelle
- 450 g turkey breast fillet
- 150 g turkey liver
- 20 g dried porcini mushrooms
- 1 onion
- 2 tbsp olive oil
- 2 garlic cloves
- 150 ml red wine
- 250 ml vegetable broth
- 1 tbsp tomato paste
- 3 tbsp whipping cream
- 2 tbsp crème fraîche
- 1 sprig of rosemary
- 1 tsp red wine vinegar
- salt
- pepper (from the mill)
- sprig of rosemary (for garnish)
Instructions
- 1. Rinse the turkey breast and turkey liver under running water.
- 2. Pat the meat dry with a kitchen towel.
- 3. Slice the turkey breast and turkey liver into thin slices.
- 4. Pour boiling water over the mushrooms.
- 5. Let the mushrooms steep in the hot water for a short moment.
- 6. Drain the water, but keep it in a bowl.
- 7. Squeeze the mushrooms lightly.
- 8. Finely chop the mushrooms.
- 9. Peel the onion.
- 10. Finely chop the onion.
- 11. Heat the oil in a large pot.
- 12. Fry the meat together with the liver in the hot oil.
- 13. Add the chopped onion and mushrooms to the meat.
- 14. Peel the garlic.
- 15. Press the garlic directly into the pot.
- 16. Sauté everything for about 3 minutes.
- 17. Pour the wine into the pot.
- 18. Add the broth.
- 19. Add 100 milliliters of the collected mushroom water.
- 20. Stir in the tomato paste.
- 21. Add the cream to the pan.
- 22. Add the Creme Fraîche.
- 23. Add the rosemary sprig to the ragout.
- 24. Let the ragout simmer for about 8 minutes.
- 25. Season the ragout with vinegar.
- 26. Season the ragout with salt.
- 27. Season the ragout with pepper.
- 28. Taste the sauce and adjust seasoning if needed.
- 29. Bring water to a boil in a large pot.
- 30. Salt the cooking water.
- 31. Cook the pasta al dente.
- 32. Drain the pasta.
- 33. Mix the pasta with the ragout.
- 34. Serve the dish on plates.
- 35. Garnish the dish with fresh rosemary as desired.
Nutrition per serving
- kcal: 601
- Protein: 45 g · Fett/Fat: 15 g · Carbs: 64 g