Noah Baker
Course: Dinner Cuisine: American Prep Time: 10minutes Cook Time: 30minutes Total Time: 40minutes Calories: 573kcal
Let’s get started!
– 1 tbsp butter or olive oil – 1 onion chopped – 1 red pepper diced – 300 g/ 4 10 oz cups chestnut mushrooms – 1-2 cloves garlic – 1 tbsp flour – 75 ml / ⅓ cup Madeira or Sherry wine – 125 ml / ½ cup chicken stock – 450 g / 3 cups cubed cooked turkey or chicken – 250 ml / 1 cup double / heavy cream – ½ tsp paprika – 1 tbsp chopped parsley for garnish
1. Spread the butter out in a deep, big pan. Then, add the red pepper and onion, and cook them over low heat for 10 minutes, until they are soft. 2. After 5 minutes, add the sliced mushrooms and cook for another minute. Then, add the chopped garlic and stir-fry for another 30 seconds. Finally, add a pinch of salt and a tablespoon of flour to cover everything.
3. Add the flour and butter and mix them together. Cover the veggies with the paste and cook for a few more minutes. 4. Add the Madeira or Sherry to deglaze the pan and scrape the bottom to get rid of the burned bits. Keep cooking over medium-low heat until the wine reduces in size.
5. Add the chicken stock and bring to a slow boil. Put in the cubed turkey, paprika, and double cream. Warm the sauce up for about 10 minutes, or until it reaches the consistency you want. Add salt to taste. 6. Add chopped fresh parsley on top before serving.