- Dried white mushrooms - 30 Grams
- Salt - 1.5 teaspoons
- Turkey fillet - 300 Grams
- Thyme - 3 Gramma
- Farfalle (paste) - 300 Grams
- Champignons - 150 Grams
- Wine white dry (table) - 200 Milliliters
- Olive oil - 60 milliliters
- Cream 20-22% - 300 Milliliters
- Garlic - 2 Teeth
- Black pepper powder - 1/4 Teaspoons
Dried white mushrooms must be soaked in boiling water. Fill with boiling water for 20-30 minutes. Farfalle boil al dente - so that after mixing with the sauce, the pasta does not fall apart. That is, we do not allow macaroni to fully boil - let them be slightly harsh. When welded - drain the water and mix with a small amount of olive oil (so as not to stick together). Cut the turkey into small pieces and fry in oil in a frying pan on all sides. When the turkey is browned and covered with a white crust, add the ceps in the frying pan along with the liquid in which they are soaked (the liquid should be somewhere around 200 ml), as well as chopped mushrooms. We make fire below average, we pour in a frying pan wine and extinguish for 10-15 minutes without a cover. When about half of the liquid evaporates, add the finely chopped garlic to the paste. After the garlic, we send a few thyme leaves to the pan. When the liquid evaporates almost completely, pour the cream into the pan, mix and stew for another 4-5 minutes on medium heat. When the sauce thickens, add the paste to the sauce. Stir, remove from heat and immediately serve. Bon Appetit!
Servings: 3-4