Mushroom casserole with turkey
Adding coziness to our fall vernissage is a flavorful casserole of seasonal mushrooms with turkey
Mushroom casserole with turkey
Adding coziness to our fall vernissage is a flavorful casserole of seasonal mushrooms with turkey
Ingredients
| mixed fresh or c/m mushrooms 600 g |
| ground porcini mushrooms 1 tsp. |
| turkey fillet 0,5 kg |
| onions 100 g |
| leek 100 g |
| garlic 3 cloves |
| white dry wine 100 ml |
| brandy 50 ml |
| hard cheese 150 g |
| butter 65 g |
| vegetable oil 50 ml |
| breadcrumbs 50 g |
| salt, black pepper, thyme to taste |
| FILLING: |
| sour cream 200 g |
| cream (20%) 300 ml |
| eggs 3 pcs |
| salt |
| black pepper |
| nutmeg |
Instructions
Step 1
Fry the chopped onion and garlic in butter. And diced mushrooms - in vegetable oil. Then combine everything, pour in the wine and brandy. Stew until the alcohol evaporates. Add the sliced turkey fillet, salt, pepper, thyme and ground mushrooms. Stir! Combine all the ingredients for the filling. Stir!
Step 2
Grease a baking dish with butter and sprinkle with breadcrumbs. Place half of the filling in the mold, pour a third of the filling and sprinkle with a third of the grated cheese. Then place the remaining filling, pour the remaining filling and sprinkle with the remaining cheese.
Step 3
Bake at 200°C for 40 minutes. Enjoy!
