Ingredients
For 4 portions
For the mushroom sauce
250g
QimiQ Cream Base
50g
Onion(s), finely chopped
1
Garlic clove(s), finely chopped
45g
Butter
250g
Mushrooms, finely sliced [émincé PF]
100ml
White wine
100ml
Clear vegetable stock
Salt and pepper
For the turkey escalope
4ea
Turkey escalopes 150 g each
1pinch(es)
Salt and pepper
1twig(s)
Rosemary, ground
40ml
Sunflower oil
1tbsp
Flat-leaf parsley, finely chopped
Preparation
- For the mushroom sauce, fry the onions and garlic in butter until soft. Add the mushrooms and cook for a few minutes.
- Add the white wine and stock and bring to the boil.
- Stir in the QimiQ Sauce Base and continue to cook until the required conistency has been achieved. Season to taste.
Season the turkey escalopes, fry on both sides.
Serve immediately with the mushroom sauce sprinkled with parsley.
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