For turkey fillet, wash and halve mushrooms. Cut fillet into strips. Peel and finely dice shallots. Heat oil in a pan and sauté shallots until translucent.
Add meat and fry briefly. Remove everything from the pan and deglaze the remaining stock with broth. Dissolve Philadelphia in it while stirring.
Season with salt, pepper and chili flakes, add meat and mushrooms, let stand for a while and serve sprinkled with parsley.
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