So, it's cloudy. Which never ever ever happens here in summer. Okay, maybe like once or twice. But today we have real clouds. I am saying this because it made me want to roast something. Thankfully, I didn't go that far. However, I did make this very yummy dish below which is waiting to be eaten for our dinner later this evening.
Turkey and Mushrooms in a White Wine Sauce
4 Turkey fillets
3 Cups/225 grams of fresh mushrooms, sliced
1 Onion, roughly chopped
2 Garlic cloves, crushed
1 Cup/240 ml Chicken Stock
1/2 Cup/120 ml of white cooking wine
1/2 Cup/120 ml of cooking cream
Small bunch of fresh chopped parsley
2 Tablespoons of butter
1 Tablespoon of olive oil
Fresh ground pepper
Season the turkey on both sides with salt and pepper. Set aside.
In a large cast iron skillet set over high heat, add the butter and garlic. Cook for a minute and add the mushrooms and onions. Stir well and cook for about 10 minutes. Reduce heat to medium. While cooking, splash in the white wine and let absorb and then splash in more until you have used it all.
Next, push all the mushrooms and onions to one side and add the olive oil. Turn heat back to high and place the turkey fillets in the pan and cook them for about 1 minute per side. Stir the mushrooms and onions around the pan with the turkey so everything is evenly spread out. Add all the chicken stock and reduce heat to low. Cover and let simmer for about 8 minutes. Uncover and add cooking cream and stir well. Continue to cook over a low heat until the sauce thickens. This will only be a couple of minutes. Remove from heat and toss over fresh chopped parsley.
This can be served straight away or covered and reheated for later. A great week night dinner!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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