Pasta with Turkey and Mushrooms

Ingredients

Farfalle pasta 300 g

Dried porcini mushrooms 30 g

Turkey (fillet) 300 g

Champignons 150 g

Dry white wine 200 ml

Garlic 2 cloves

Cream 20% 300 ml

Olive oil 60 ml

Thyme 4 sprigs

Salt

Ground black pepper

For this dish, we will be using dried mushrooms. First, they need to be prepared. Place the dried mushrooms in a small bowl and pour boiling water (200-300 ml). Let sit for 30-40 minutes.

Then cook the pasta according to the package instructions. Do not overcook it. Drain and drizzle generously with olive oil. Stir to prevent the pasta from sticking.

Pour olive oil into the pan and fry the turkey pieces until the color shown in the photo is reached.

Then add the porcini mushrooms with their liquid and the sliced button mushrooms to the pan. Pour in the wine and simmer, uncovered, for 10-15 minutes over medium heat.

Meanwhile, peel and mince the garlic. When the liquid in the pan has evaporated by half, add the garlic and thyme leaves.

Pour in the cream, season with pepper and salt to taste. Simmer for another 5-7 minutes. Don't let the sauce thicken too much. Add the pasta and stir. Serve immediately.

Enjoy!