Turkey Goulash with Mushrooms

Soak the dried porcini mushrooms in 300 ml of lukewarm water.

Cut the turkey breast into cubes. Slice the spring onions into pieces. Halve or quarter the mushrooms depending on size. Finely dice the garlic.

Cook the rice according to the package instructions.

Drain the porcini mushrooms, reserving the soaking liquid and strain it through a fine sieve. Roughly chop the porcini mushrooms.

Heat the oil in a large pan and brown the turkey all over for about 4 minutes.

Add the mushrooms and fry together for about 2 minutes.

Stir in the spring onions, garlic and porcini mushrooms and briefly sauté.

Deglaze with the porcini soaking liquid and cream, stir in the broth and simmer for about 5 minutes.

Mix the cornstarch with a little cold water until smooth, add it to the sauce and bring briefly to a boil until it thickens.

Season with salt and pepper and serve the turkey goulash together with the rice.