Turkey stew with forest mushrooms, basmati rice


Edita has been obsessed with mushroom picking recently. This year she began collecting spring mushrooms which she studies on the Internet in the evenings. We are still alive and more importantly we use mushrooms that we never used in our kitchen before. So why not! Indeed, such a walk through the forest is a perfect way to relax. And I promise you that if you make this great meal for Sunday lunch, the whole family will be pleasantly surprised. Except for those who do not eat mushrooms. Lol.

For 4 portions:

400g boneless turkey thighs
400g forest mushrooms
2 onions
3 garlic cloves
2 tbsp spelt flour
100ml dry sherry
300ml chicken broth
200ml whipping cream
2 tbsp soy sauce
5 sage leaves
1 tsp crushed caraway seeds
1 spring onion
100g basmati rice
cress flowers
salt and pepper

First, we soak the rice. Basmati, however, is a bit different for preparation than jasmine rice: soak it in water and wait 30-45 minutes for it to turn complete white. Then let it cook. I use a rice cooker and just little more water, so that it covers the rice completely (plus one cm extra).  It is the healthiest rice and is also recommended for strict diets.

Cut the turkey meat into cubes, season with salt, pepper and lightly drizzle with oil. Stir fry in a pan with a little oil until golden brown. Add the chopped onion and fry with caraway seeds together. After about 5 minutes, when the onion begin to turn brown, add the flour and cook again, add the sherry and let the alcohol evaporate.

Add the stock and bring to a boil. After ten minutes, add the mushrooms (already seasoned and sautéed in olive olive). Add cream, chopped garlic, chopped sage and season with soy sauce. Let it boil and wait until the meat gets tender.

Add the chopped spring onions and serve. Decorate with the cress leaves, which add little spiciness. Enjoy your meal!