VIDEO
Turkey Mushrooms with Buckwheat and Red Cabbage Salad
Products :
- Turkey tights 2 lbs.
- Dried wild mushrooms 1 oz, white mushrooms 6 oz
- 1/2 cup of buckwheat, half red cabbage, half white onion, half yellow onion
- 1 green apple and 1 sweet yellow pepper
- Mix spices: 1 tsp red paprika, 1/2 tsp garlic and onion powder, ½ tsp coriander, cumin and chili powder, salt and pepper or simply use carne asada mix 2 tsp
First step, pour water into pot and add wild mushrooms. After 15 minutes soaking mushrooms, start cooking them for 10 minutes in light salted water. Pull the turkey skin, cut the bone and cut the meat into ½ inch pieces.
Cut red cabbage into thin strips. Add salt and squeeze firmly with your hand to make it soft and juicy. Cut white onion into thin strips. Cut yellow onion into thicker stripes. Cut yellow pepper into ¼ inch stripes. Peel and cut apple into thin sticks. Then in a bowl, mix white onion, apple and red cabbage Season with 1 tsp of olive oil 1 tsp white vinegar. Add 1 tsp of sugar. Keep mixing for while until all juices combine.
In the first pan, fry onions and after few minutes add white mushrooms. In the second pan start frying turkey meat with 2 tsp olive oil. After 5 minutes add 2 tbsp spices mix and keep stirring. Come back to the first pan and add cooked earlier wild mushrooms with liquid. Add yellow pepper and stir occasionally.
On the other pan fry turkey until meat will be golden brown. When ready transfer meat from first pan to mushroom pan, add ½ cup of water and stir gently.
Meantime put buckwheat into the separate pot, add 1 and ½ cup of water, salt and 1 tsp of butter. Cover and cook on low heat for 10 minutes after boiling. Turn of the heat and leave buckwheat cover, to absorb whole water.
As the last step mix 1 tsp corn starch with ¼ cup of water and add to frying pan. Mix to achieve a smooth sauce. Serve together on a plate.