Turkey with mushrooms in creamy sauce

8 servings

40 minutes

Turkey with mushrooms in creamy sauce is a tender and aromatic dish of European cuisine that combines the softness of turkey, the richness of mushrooms, and the creamy texture of the sauce. The origins of this recipe trace back to French gastronomy traditions where creamy sauces enhance the natural flavors of ingredients. The fried turkey fillet acquires a golden crust while the mushrooms soaked in cream and spices reveal their depth of flavor. Curry adds subtle Eastern notes and fresh dill gives the dish a refreshing touch. It is an ideal choice for a cozy dinner or festive table, combining simplicity in preparation with exquisite taste. It can be served with a side of mashed potatoes, rice, or fresh vegetables to create harmony of textures and flavors.

Energy value per serving

• Calories: 142.7
• Proteins: 3.2g
• Fats: 13g
• Carbohydrates: 2.5g

Ingredients

• Turkey: 1 g
• Fresh champignons: 350 g
• Onion: 2 g
• Cream 25%: 400 ml
• Salt: 1 tsp
• Dill: to taste
• Curry: 0.5 tsp
• Ground black pepper: to taste
• Vegetable oil: to taste

Cooking steps

1. We wash the turkey fillet, dry it with paper towels, and cut it into slices one centimeter thick (like a steak).

2. Then we cut each slice across the fibers into strips.

3. Place the turkey in a heated pan with vegetable oil. The fire is intense.

   Required ingredients:

   • Turkey: 1 g
   • Vegetable oil:  to taste

4. Fry for about five minutes, stirring. When the meat is no longer pink, season with salt and lemon pepper (lemon softens it).

   Required ingredients:

   • Salt: 1 teaspoon
   • Ground black pepper:  to taste

5. Fry for another 2-3 minutes until golden. Transfer the meat to a bowl and cover with a lid to keep it warm.

6. While the turkey is frying, we slice the onion into strips. We add it to the same pan, reducing the heat to low. (If necessary, we add vegetable oil). We sauté for a couple of minutes.

   Required ingredients:

   • Onion: 2 g
   • Vegetable oil:  to taste

7. We are washing and cutting mushrooms.

8. We send them to the onion. Fry, stirring for about two minutes, and add salt.

   Required ingredients:

   • Fresh champignons: 350 g
   • Salt: 1 teaspoon

9. When the mushrooms release juice, we add meat. We stir and cover with a lid.

10. After three minutes, add curry and stir. Pour in the cream. Cover with a lid and simmer on low heat for 5 minutes.

    Required ingredients:

    • Curry: 0.5 teaspoon
    • Cream 25%: 400 ml

11. At the very end, add finely chopped dill (without stems) and turn off.

    Required ingredients:

    • Dill:  to taste