Composition / ingredients
Step-by-step cooking
Step 1:
How to put out a turkey with mushrooms in cream sauce ? Prepare the products. Turkey steaks can be replaced with breasts, for frying it is better to take olive oil, you can replace it with sunflower. I used milk for the cream sauce, you can use milk cream with a fat content of 10, 15 and 20%. The fatter the cream, the thicker the sauce will turn out. The broth can be boiled chicken or turkey To serve, you can use your favorite finely chopped greens.
Step 2:
Wash turkey steaks under running water and dip with paper towels to remove excess moisture. Season the steaks with salt and pepper on both sides.
Step 3:
Pour olive oil into a large-diameter frying pan and put the pan on the stove, heat the oil over medium heat. Lay out the turkey steaks and fry for 5-7 minutes so that the turkey has a ruddy crust. Then turn over and fry on the other side also for 5-7 minutes. Transfer the fried steaks to a bowl and close the lid, so the meat will not chafe and will remain juicy.
Step 4:
Peel the onion and cut into cubes. Garlic cloves are also peeled and crushed. Wash the champignons under running water from sand and other contaminants, if desired, remove the so-called "skirt" for greater aesthetics. Cut the champignons into plates.
Step 5:
Put the butter in the frying pan where the turkey was fried and melt it. Immediately put the chopped onion and garlic, as well as chopped mushrooms into the pan, Season with salt and pepper.
Step 6:
Add wheat flour to the vegetables in the pan and continue cooking the vegetables for 7 minutes, not forgetting to stir them. Flour should be well distributed and evenly cover all vegetables. The better the flour is distributed, the more homogeneous the sauce will turn out.
Step 7:
Pour the broth and cow's milk into the pan, mix well and bring the cream sauce to a boil. Add the parmesan and mix again.
Step 8:
Return the turkey steaks to the pan and continue to cook the dish over low heat until the sauce thickens and the turkey is cooked. This process may take another 5-7 minutes.
Step 9:
Before serving, sprinkle the dish with finely chopped parsley.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey of the II category - 194 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Broth - 15 kcal/100g
