Tender white meat served in slices with sautéed mushrooms and Melannurca apple vinegar, creating an aromatic dish with a subtle sweet-and-sour note.
Video recipe
Ingredients
- 500 g turkey breast
- 300 g button mushrooms
- 1 ripe avocado
- 3 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- Juice of 1/2 lemon
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- Salt and pepper
Method
1. Sauté the mushrooms with the garlic and 1 tbsp olive oil. In a separate pan, cook the turkey cut into strips and deglaze with 2 tbsp vinegar.
2. Blend the avocado with lemon juice, the remaining vinegar, olive oil, salt and pepper.
3. Spread the avocado cream on the plate, add the turkey and mushrooms and finish with a few drops of vinegar.
Products
Vinegars for this recipe
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Turkey, Mushrooms with Melannurca Vinegar
Tender white meat served in slices with sautéed mushrooms and Melannurca apple vinegar, creating an aromatic dish with a subtle sweet-and-sour note.
Ingredients
- 500 g turkey breast
- 300 g button mushrooms
- 1 ripe avocado
- 3 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- Juice of 1/2 lemon
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- Salt and pepper
Method
1. Sauté the mushrooms with the garlic and 1 tbsp olive oil. In a separate pan, cook the turkey cut into strips and deglaze with 2 tbsp vinegar.
2. Blend the avocado with lemon juice, the remaining vinegar, olive oil, salt and pepper.
3. Spread the avocado cream on the plate, add the turkey and mushrooms and finish with a few drops of vinegar.