Creamy Mushroom and Turkey Tanetelli

Creamy mushroom and Turkey
Tanetelli




Servings: 2



Ingredients
2 turkey steaks
200 grams of fresh tagetelli
2 teaspoons of dried basil
150 grams of creme cheese
2 chicken stock cubes
1 vegetable stock cube
1 litre boiling water
200 grams of portabello mushrooms
30 grams of dried porcini mushrooms


Recipe
1. Re-hydrate the dried porcini mushrooms with 500 ml of boiling water. Mix the
basil and stock cubes with the mushrooms and leave for 30 minutes.
2. Slice the turkey steaks into strips, lightly spray a wok or saucepan with spray olive
oil. Heat the pan n a medium heat until the oil is hot, seal the turkey on both sides and
cook in the pan for five minutes occasionally stirring.
3. Drain the porcini mushrooms making sure that you save the liquid. Slice the portabello
mushrooms and using the pan with the turkey steaks in follow the
Creamy Mushroom Sauce recipe using the liquid from the porcini mushrooms, add and
cook the porcini mushrooms to the mix before adding the liquid.
4. Cook the the fresh pasta in 500 ml of boiling water until al dente.
5. Drain the pasta and keep it warm until the creamy mushroom sauce is ready. Once
sauce is ready take the pasta to the sauce and mix well. Then Serve.
(See Brucsetta to add to ths dish)