TURKEY BREAST WITH MUSHROOMS AND POTATOES
The “usual” turkey? Turn it into a delicious millefeuille using potatoes and mushrooms.
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Difficulty
Facile
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Number of people
4
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Total time
45 min
Products used:
Ingredients
- 200 g Turkey breast with herbs Aequilibrium AIA, turkey’s breast with herbs
- 150 g fresh mushrooms
- 150 g potatoes, steamed in the jacket
- 1 small clove of garlic
- 10 g parsley
- Tomato purée in a tube
- A bunch of thyme
- Extra virgin olive oil
- Salt and black pepper to taste
Clean and rinse the mushrooms thoroughly. Slice them and fry rapidly with olive oil, garlic and chopped parsley. Remove the jackets of the steamed potatoes and slice them (slices of a thickness of 1 cm).
Prepare the sauce by whisking the small quantity of water issuing from the mushrooms in the pan, together with black pepper, olive oil and a dash of tomato.
On a heated plate, arrange the slices of fried mushrooms, slices of AIA turkey’s breast with herbs and two or three potato slices. Add the dressing.
