Braised Turkey Breast a la Bourgeoise

1. Melt butter in a pressure cooker (open) over high heat.
2. Fryi the turkey breast, just enough to brown all sides.
3. Add 1/3 of the carrots and minced onion and saute for 3 minutes.
4. Add the cognac and let it simmer for a minute.
5. Add the rest of the carrots and pearl onions.
6. Seasoni with salt and pepper, mix and then cover and cook under pressure for 30 minutes.
7. While waiting, wash the mushrooms and cut into halves.
8. In a large pot, bring 2 or 3 cups or water to a boil.
9. Add the lemon juice, then the mushrooms.
10. Let the mushrooms boil for 3 minutes, then remove from the water and drain.
11. After the turkey had been cooked, add the mushrooms.
12. Transfer the turkey to a large serving plate, then cut into slices.
13. Surround with the sauce of carrots, pearl onions and mushrooms.