Macaroni with Shredded Turkey and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams turkey breasts
- 1 onion
- 200 grams Mushrooms (such as porcini and button mushrooms)
- 3 sprigs parsley
- 300 grams macaroni (short)
- salt
- 2 Tbsps butter
- peppers
- 100 milliliters dry white wine
- 100 grams Créme legére
Preparation steps
Rinse the turkey and pat dry with kitchen paper. Cut into thin strips.
Peel and chop the onion. Trim and wipe the mushrooms and cut into slices. Rinse the parsley, shake dry and chop the leaves.
Cook the macaroni in plenty of salted water until al dente.
Meanwhile, heat some butter in a large, nonstick skillet. Brown the turkey, season with salt and pepper and remove from the pan again.
Add the onions and the mushrooms to the pan with some more butter and sauté for 2-3 minutes. Deglaze with the wine and simmer for about 5 minutes.
Stir in the pastry cream and return the turkey to the pan. Simmer for about 5 minutes until done, do not allow it to boil. Season with salt and pepper.
Drain the macaroni and transfer to plates. Arrange the turkey and mushrooms on top and serve garnished with parsley.
