A fragrant and quick cooking recipe

ingredients ( For 5 people )

1 kg sauteed turkey
80 g dried ceps
3 carrots
1 onion
2 cloves of garlic
250 ml of water + 2 tbsp. roasted fon (or veal)
1 C. tablespoon of olive oil
1 tablespoon of .maizena + 15g
salt and pepper

Steps ( 15 min )

1• Rehydrate the mushrooms as indicated on the package (30 min in simmering water for me), drain and reserve.

2• Heat the cookéo in golden mode with the olive oil. 
In a pressure cooker, heat the olive oil over medium heat.

3• Peel and slice the onion 
Peel and chop the cloves of garlic 
Peel, wash, then cut the carrots into slices.

4• Place the onion and cloves of garlic in the bowl (or pressure cooker), and bake for about 1 min, time to make transparent, then remove them.

5• Put the pieces of turkey instead, salt and pepper and add the thyme. Roast about 2 minutes, stirring, then add 1 tsp. cornflour, and mix again.

6• Add the carrots, onion, garlic, mushrooms and liquid.

7• Program 10 minutes under pressure (fast cooking) or 10 minutes in a pressure cooker, from the whispering of the valve. 
At the end of cooking, take a ladle of juice, stir in the 15 g of cornflour, and keep it warm for 2 minutes, until the sauce thickens.