Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds turkey breast (skinless, cut into strips)
  • 7-9 ounces baby button mushrooms
  • 3 tablespoons olive oil
  • 1½ tablespoons butter
  • 1½ tablespoons all-purpose/plain flour
  • ½ teaspoon onion granules
  • 2 tablespoons fromage blanc/fromage frais (or low-fat sour cream)
  • ⅚ cup vegetable/chicken stock
  • Fine sea salt and pepper to taste

Instruction

  • In a large pan heat up 3 tablespoons of oil, add the mushrooms and fry over a fairly high heat for approx. 5 minutes until golden stirring occasionally.  Using a slotted spoon transfer the mushrooms into a bowl (do not remove the pan from the heat).
  • In the same pan fry the turkey strips, lightly seasoned, for about 3-4 minutes until no longer pink (do not overcook the turkey), stirring frequently (so the meat cooks evenly). Using a slotted spoon lift the turkey out of the pan and place in a bowl (lower the heat but keep the pan on).
  • In the same pan gently melt the butter, add the flour and whisk until the mixture thickens. Pour in the stock and continue whisking until the sauce is thick, smooth and creamy. Stir in the onion granules. Remove from the heat, stir in the fromage frais and season to taste.
  • Toss in the mushrooms and turkey (including the juices from both mixtures) and stir. Adjust seasoning if necessary and serve. Garnish with freshly chopped parsley (optional).