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Turkey with mushrooms in cream sauce

Turkey with Mushrooms in Cream Sauce

The perfect family dinner for kids and grown-ups alike! This turkey with mushrooms in cream sauce turns any side into something wonderfully juicy — whether it's rice, buckwheat, or mashed potatoes. Just spoon the sauce over the top, set a juicy steak alongside, and dinner is served!

Nick

Recipe author

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Composition / ingredients

Servings:

Turkey

700

Olive oil

Butter

Onion

0.5

Garlic

Mushrooms

300

Flour

Broth

0.5

Milk

Parmesan

Parsley

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 42 % 11 g

Carbohydrates 12 % 3 g

157 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make turkey with mushrooms in cream sauce? Start by gathering your ingredients. You can swap the turkey steaks for turkey breast; for frying, olive oil works best, though sunflower oil is fine too. For the cream sauce I used milk, but you can use cream with 10, 15, or 20% fat — the richer the cream, the thicker the sauce will be. Use either chicken or turkey broth. To serve, reach for your favorite finely chopped fresh herbs.
Step 2:

Rinse the turkey steaks under running water and pat them dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
Step 3:

Pour olive oil into a large skillet, set it over medium heat, and let the oil warm up. Lay in the turkey steaks and sear for 5–7 minutes, until a golden crust forms. Flip and sear the other side for another 5–7 minutes. Transfer the seared steaks to a bowl and cover with a lid — this keeps the meat from drying out so it stays juicy.
Step 4:

Peel the onion and cut it into small dice. Peel and mince the garlic cloves. Rinse the mushrooms under running water to wash off any grit, and if you like, trim away the thin veil under the cap for a neater look. Slice the mushrooms.
Step 5:

In the same skillet you used for the turkey, melt the butter. Right away, add the chopped onion and garlic along with the sliced mushrooms. Season with salt and pepper.
Step 6:

Add the flour and keep cooking the vegetables for about 7 minutes, stirring often. The flour should spread out and evenly coat everything — the better it's distributed, the smoother your sauce will be.
Step 7:

Pour in the broth and cow's milk, stir well, and bring the cream sauce to a boil. Add the Parmesan and stir again.
Step 8:

Return the turkey steaks to the skillet and continue cooking over low heat until the sauce thickens and the turkey is cooked through — this takes another 5–7 minutes.
Step 9:

Just before serving, sprinkle the dish with finely chopped parsley.

Every cooking oil is good only up to its smoke point — the temperature at which it starts to burn and form harmful compounds, including carcinogens. For help choosing the right frying temperature and the best oil for the job, read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell. They shouldn't feel slippery to the touch. Rinse them thoroughly under warm or cold running water and cut away any bruised spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling at all — a good rinse is enough. For larger caps, it's best to peel off the thin skin.