Turkey Fricassee With Porcini Mushrooms

Preparation:

Preparation: In a saucepan, melt the butter with two tablespoons of oil and, over high heat, brown the turkey cut into regular, medium-sized pieces, turning them continuously. When they are golden take them out. In the same container, season the chopped onion and a whole clove of garlic. Return the turkey stew to the pan. Pour the wine. Cover and simmer over low heat for half an hour. Meanwhile, clean the mushrooms, cut them into slices, flavor them with a little oil and then add them to the meat. Stir and add the chopped parsley and second clove of garlic. Pour in the warm broth and cook again for about half an hour. In the meantime, beat the two egg yolks with a spoonful of water, the juice of half a lemon filtered through a sieve and a pinch of salt and one of pepper. Withdraw the container on the corner of the stove, pour in the sauce and stir quickly so that the mixture does not divide, but remains soft and creamy, delicately veiling the meat. Transfer to the hot serving dish. Accompanying wines: Trentino Marzemino DOC, Valnure Pinot Nero DOC, Montepulciano D'Abruzzo Cerasuolo DOC.