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Julienne with turkey and mushrooms

Turkey and Mushroom Julienne

Hearty, fairly light, and perfect for any table! Turkey and mushroom julienne is a wonderfully tasty hot appetizer. It's easy to make, yet it comes out almost like a restaurant dish! Turkey is a great fit for it.

Julia M.

Recipe author

Composition / ingredients

Servings:

Turkey fillet

350

Mushrooms

200

Onion

Cream

300

Flour

Hard cheese

100

Vegetable oil

Butter

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 10 g

Fats 50 % 13 g

Carbohydrates 12 % 3 g

191 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

Step 1:

How do you make julienne? Start by prepping the ingredients. You can use real wild mushrooms or ordinary button mushrooms — it'll be delicious either way. I'm using an assortment of wild mushrooms. Clean the mushrooms, rinse them well, and boil them for 15–20 minutes. Then drain off all the water and set the cooked mushrooms aside until needed. Peel the onion and rinse it under water.
Step 2:

It's best to use chilled turkey that has never been frozen. Cut it into small, roughly even pieces. Heat a skillet until hot and add a little vegetable oil. Add the cut-up turkey and fry over high heat for 5–7 minutes, until it develops an appetizing golden crust.
Step 3:

Finely chop the peeled onion and add it to the turkey in the skillet. Fry everything together for another 2–3 minutes over low heat, until the onion turns translucent.
Step 4:

Now add the mushrooms to the skillet. Stir everything together and let it fry for another 5–7 minutes, stirring now and then. The mushrooms will release some liquid — cook everything until it has fully evaporated.
Step 5:

In a separate skillet, heat it until hot and toast the flour for a couple of minutes.
Step 6:

Then add the butter and cream. Whisk everything with a small whisk to break up any lumps of flour. Cook the sauce over low heat until it thickens. If it gets too thick, you can add a little water.
Step 7:

Pour the sauce over the turkey and mushrooms, stir, and cover with a lid. Add a little salt and your seasonings. Let everything simmer together for 3–5 minutes.
Step 8:

Meanwhile, grate the cheese on the medium side of a box grater.
Step 9:

Spoon the julienne into individual ramekins and sprinkle generously with grated cheese on top. Put the ramekins in an oven preheated to 350°F (180°C) for 5–8 minutes.
Step 10:

By then the cheese should be melted and just starting to turn golden. Take the ramekins out of the oven and serve. Enjoy!

Keep in mind that ovens vary. Your temperature and cooking time may differ from what's given in the recipe.
Cream and sour cream can curdle in a cream sauce — a splash of flour or a lower heat helps keep them smooth.
Every cooking oil is good only up to a certain point — its smoke point, beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for higher-heat frying.