Cut the breast into dice and pass it through the pan in a little oil. Continuous to put them in individual casseroles (I put them in mud casseroles). Put on the glass onion, butter, oil, mushrooms, pepper and salt. Crush a few seconds in speed 4. Back the remains of the walls with the spatula and program 7 minutes Varoma speed 2. Then incorporate the cream and cheese. TRITURE ABOUT SECONDS IN SPEED 7, until the mixture is hemogeneous, and program 8 minutes , Temperature 100, speed 3. Cover the turkey caps with this sauce and gratin a few minutes in the oven and serve.
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Ingredients to make turkey breast with champinone sauce:
