- 1/2 ounce dried porcini mushrooms
- 5 1/4 ounces tagliatelle
- 2 carrots (peeled and sliced into thin strips)
- 4 turkey breast steaks (about 4.5 oz each)
- 1 tablespoon sunflower oil
- 3 1/2 ounces shallots (peeled and halved)
- 8 3/4 ounces mushrooms (wiped clean and quartered)
- 1 tablespoon thyme (fresh chopped, plus sprigs to garnish)
- 3/4 cup evaporated milk
- Soak the porcini mushrooms in 1 cup of warm water for about 30 mins.
- Cook the pasta in a large pan of lightly salted water according to the package instructions, adding the carrots to the pan for the last 2-3 mins cooking time.
- Meanwhile, season the turkey steaks. Heat the oil in large frying pan, then add the steaks and fry for 3-4 mins on each side until golden and cooked through. Remove from the pan, cover and keep warm. Add the shallots and sliced mushrooms to the pan juices and fry gently for 7-8 mins until tender. Add the chopped thyme and the porcini mushrooms with their soaking liquid. Stir in the evaporated milk and bring to a boil. Simmer for 5-10 mins. Season to taste.
- Drain the pasta and carrots and arrange on serving plates with the turkey steaks and mushroom sauce. Garnish with thyme sprigs and serve immediately.
|Calories200Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chris W. 18 Mar 2016
I might have substituted croquette potatoes for the tagliatelle as the sauce did not reduce as much as I thought it would. Maybe a little thickening agent in the evaporated milk or perhaps use single cream. Pleasant enough dish though. Thanks