Stews and Ragouts in general by Carlos Mirasierras
250 g small mushrooms
1 tsp of Dijon mustard (optional)
60 g cream
salt, and pepper.
Preparation:
Heat the oil in a heavy-bottomed saucepan. Add the chopped onion, leave it to soften
for 5 minutes. Add the turkey meat, diced, as for stew, sauté for 10 minutes, or until
golden brown.
Add in beer, seasoning with pepper and herbs. Let simmer, covered with a lid, for
about 30-35 minutes, or until the meat is very tender.
Meanwhile, sauté the mushrooms, cleaned and sliced, in 2 tablespoons oil or butter for
5 minutes, or until lightly browned.
When the turkey is done, remove the herbs, add the sautéed mushrooms (and
mustard, if you opt for it), along with the cream, and let reduce the broth, with no lid on,
over high heat, until the sauce thickens. This stew can be served accompanied by
some chips or some boiled rice.
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Turkey and Apple Rolls...........................................Code33

Ingredients:
4 turkey breast fillets
2 slices of spicy bread
2 tbsp orange juice
3 apples
1 onion
35