Bean and Turkey Rolls with Mushroom Cream Sauce

Blanch in water. Cut the turkey fillet into narrow strips and roll a few beans into the turkey strips. Next, season with salt, season with pepper and roast in oil on both sides. Finish with white wine.

Cut off the mini hominy and chilies and lightly roll in a tiny bit of salt, butter, pepper and white wine.

Add white wine, stock, a little of the mushroom water, soaked pepper, mushrooms, salt, a little whipped cream and chopped parsley to make a creamy mushroom sauce.

Form the corn vegetables in the middle of a plate, place the bean and turkey rolls on top in a star shape and garnish with basil.

Breakout from the Neusiedlersee hill country in Austria.

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