Turkey-chanterelle stew


  • 1 large onions, chopped
  • 2 turkey breast fillet, finely chopped
  • 1 small can of canned chanterelles or 0.5 package of fresh chanterelles
  • 1 package of tomato trade wind
  • 0.5 cups of cream cheese with herbs
  • 150 milliliters vegetable stock
  • 5 tablespoons white wine
  • 2 tablespoons olive oil
  • parsley
  • salt
  • pepper

Preparation method (receipt)

Passaged in olive oil onions. Add the turkey and fry well together, add salt and pepper. Add strained chanterelles. A minute later, add the tomato trade wind and simmer briefly. Pour the vegetable broth and melt the cream cheese in it. If necessary, add sauce thickener and season with wine. Simmer a few minutes, remove from heat and season with salt and pepper, sprinkle with parsley.

onion turkey chanterelles tomato vegetable broth sweet white wine olive oil parsley salt pepper