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Turkey Paupiettes with Sage and Mushroom
A mustardy mushroom and sage filling gets rolled up inside thin turkey escalopes, which steam alongside more mushrooms in the Micro Urban. The cooking juices, thickened with cream and mustard in the MicroCook Pitcher, become the sauce.
- Total time
- 38 min
- Prep
- 20 min
- Cook
- 18 min
Ingredients
Method
Chop the peeled shallot, 10 sage leaves and 100 g (3.5 oz) of the washed, chopped mushrooms in a chopper.
In a bowl, mix in the chopped ingredients with salt, pepper, 30 ml (2 tbsp) of the mustard, the semolina and the egg until well combined.
Flatten the escalopes if needed. Brush one side with mustard and scatter with a crumbled sage leaf. Spoon on some filling, roll up the escalopes and tie with string. Set them in the lower basket of the Tupperware Micro Urban with the remaining mushrooms around them.
Set the basket over the base filled with 400 ml (14 fl oz) cold water and the crumbled stock cube. Close and steam for about 10 minutes at 900 W.
In the MicroCook Pitcher, combine 50 ml (10 tsp) of the cooking liquid with the remaining mustard, the remaining sage leaves and the cream. Heat for about 8 minutes at 600 W, stirring halfway; cook longer for a thicker sauce.
Serve the paupiettes with the mushrooms, rice or grains cooked in the clean base, and the sauce.
