Tender turkey fillet contains few calories. Stewed in asparagus sauce with porcini mushrooms, the dish has a light summer taste and serves as an unusual side dish for young potatoes or rice.
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You will need
- - 90 g butter;
- - 650 g turkey fillet;
- - 2 onions;
- - 180 g of porcini mushrooms;
- - 4 shoots of asparagus;
- - 0.4 l of chicken stock;
- - 1 tbsp. l pesto sauce;
- - 90 ml. cream.
Instruction manual
1
Cut the turkey fillet into small oblong slices. Fry on both sides in butter until a delicious crust. We take out the meat from the pan and put it in a warm place.
2
We pass the finely chopped onions. Next, add finely chopped porcini mushrooms to the onion. Fry for another three minutes.
3
We put asparagus to the onion with mushrooms (we first cut the shoots into two parts). Pour the vegetables with chicken broth. Add the Italian pesto sauce.
4
We wait until the broth boils, and return the turkey fillet to the pan. Reduce the fire. Stew meat in sauce for about 20 minutes.
5
Add cream, constantly stirring the contents of the pan. Pour the turkey sauce into the sauce with the selected side dish.
note
The recipe is designed for 4 servings of gravy to the side dish.