Turkey sauté with mushrooms
6 servings
60 minutes
Turkey sauté with mushrooms is an elegant dish of French cuisine that combines the tenderness of turkey, the earthy aroma of mushrooms, and the freshness of vegetables. The recipe's origins trace back to classic French braising methods where meat gains a rich flavor from white wine and cream. The light spiciness of thyme enhances the dish's sophistication while broccoli and bell peppers add brightness and freshness. The delicate texture of the sauce makes the sauté perfect for both everyday dinners and special occasions. It is served with herbs that add freshness and aesthetics to the dish and can be complemented with rice or mashed potatoes. The flavor of the sauté is multifaceted: it is simultaneously tender, rich, and harmonious, ideal for those who appreciate the elegance of French gastronomy.
1
Wash the turkey fillet, dry it, and cut it into cubes. Slice the mushrooms. Divide the broccoli into florets.
- Turkey fillet: 500 g
- Fresh champignons: 400 g
- Broccoli cabbage: 300 g
2
Chop the onion into cubes. Place in a saucepan or deep skillet, lightly sauté, add the turkey, mix, and sauté a bit more.
- Red onion: 2 heads
- Turkey fillet: 500 g
3
Pour in the wine and simmer for 5 minutes. Then add mushrooms, thyme, broccoli, season with salt, and pour in cream. Cover with a lid and simmer for 20-30 minutes.
- Dry white wine: 150 ml
- Fresh champignons: 400 g
- Dried thyme: pinch
- Broccoli cabbage: 300 g
- Cream 10%: 350 ml
4
Garnish with greenery.
- Green: to taste