Turkey fillet in a creamy sauce with mushrooms
Origin of the recipe
The recipe for turkey fillet in a creamy mushroom sauce has its roots in European cuisine, where meat dishes are often prepared with cream and mushrooms. Turkey, as a source of tender and lean meat, has become popular in various culinary traditions, especially in North America and Europe.
What do you need for cooking?
Ingredients
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Turkey fillet
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Onion
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Garlic
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Champignons
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Parmesan
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Cream
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Sweet paprika
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Oregano
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Salt and pepper
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowl
- Plate
- Pan
- Grater
- Kazan
Turkey breast fillet, rich in protein, is an excellent choice for those who exercise, do physical labor, or want to lose weight. It's lean and very healthy. Turkey breast fillet is best served stewed with vegetables and mushrooms. Before stewing, it's best to lightly sear the turkey—the crust will retain the already low moisture in the breasts, along with the nutrients.
Step-by-step recipe
Step 1:
Cut the fillet into medium pieces.
Step 2:
Season the turkey with salt and pepper on all sides.
Step 3:
Chop the onion.
Step 4:
Chop the garlic.
Step 5:
Finely chop the mushrooms.
Step 6:
Grate the Parmesan cheese on a fine grater.
Step 7:
![Turkey Fillet in Creamy Mushroom Sauce-Step 7](/storage/editor/recipe-221/T7syxPkU6xp9yWbsIXZn4pX9hfkmBCk3esRdkzf0.png "Pour vegetable oil into the frying pan. ) Pour vegetable oil into the frying pan.
Step 8:
Fry the fillet for 3 minutes on each side.
Step 9:
Pour oil into a cauldron and fry the mushrooms, onions and garlic in it until golden brown, starting with the mushrooms.
Step 10:
Pour cream over the fried vegetables, add paprika and oregano, add grated Parmesan.
Step 11:
Once the Parmesan has melted into the sauce, add the turkey to the sauce.
Step 12:
Simmer the turkey in the creamy sauce for 5-7 minutes.
Cooking tips
It's best to use real Parmesan cheese; it should be hard and aged for at least 12 months. If you don't have Parmesan cheese, any other hard cheese will do.
When roasting turkey, do it over medium or, better yet, high heat; this will help retain more moisture in the meat and produce a more tender and flavorful result.
