Cucumber Frying Pan with Turkey and Chanterelles

Clean chanterelles, rinse if necessary (drain from the jar). Cut off bacon. Peel cucumbers, remove seeds and cut into pieces. Rinse meat and cut into cubes. Peel onions, chop.

Cook bacon in a large frying pan with lid until crispy. Add mushrooms and onion, fry for about 2 minutes. Season and remove.

Heat oil in the frying pan. Roast meat in it for about 5 minutes, turning. Season. Add cucumbers to frying fat and fry for approx. 5 min. Season with salt and pepper. Add 3/8 liter water and whipping cream, bring to boil and add clear soup. Bring to boil and simmer with lid on for 10-15 minutes.

Add mushroom mixture to cucumber form and season with salt and pepper. Rinse, chop and sprinkle with kitchen herbs. Serve with mashed potatoes or new potatoes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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