Turkey with mushrooms in cream sauce - step by step how to cook a turkey with mushrooms, a recipe with a photo

To prepare the second-unusual dishes not necessarily produce some rare, expensive products and wait for a special occasion. Often, filling out his nice, you can prepare an elegant lunch or dinner and do those products that are in each house. Today we will have a turkey with mushrooms in cream sauce.

To realize this recipe we will need a bit of turkey fillet or chicken; fresh, dried or frozen mushrooms (preferably wood, but for lack of fit more accessible mushrooms or mushrooms). Base cream sauce, is also the most traditional: onions, carrots, white roots. It needs more milk or cream, a pair of processed cheese and a couple of tablespoons of vegetable oil, salad, spices - in short, everything!

According to the Finance costs - quite a budget option for time-consuming - 40 minutes maximum.

How to cook a turkey with mushrooms in cream sauce

Thaw frozen fillets and mushrooms. Today, it is delicate and fragrant forest boletus and aspen own collection. Before freezing the mushrooms are washed, cut into large pieces and problanshirovat practically until cooked, so that the heat treatment-based dishes will not take much time. No meat, no mushrooms, we do not salt, so that they do not lose juice during roasting.

Onions, carrots and celery root will be in the final grind, so the shape of the cutting does not matter, but for making better speed chop them small cubes or strips.

We put on a strong fire frying pan and a stew-pan, pour in a tablespoon of vegetable oil. The hot oil in the pan Put the turkey pieces in a saucepan pour the onion.

When the meat browns and the onions become transparent, the pan spread the mushrooms, and the skillet - celery, carrots and dry mix of white roots (parsley, parsnips, celery, leek). We fry a few minutes and then, and more over high heat, then diminish the temperature, cover with a lid and simmer for 10-15 minutes, practically in its own juice. If the contents of the frying pan or sauté pan starts to stick to the bottom, you can add a little boiling water.

In the meantime, chop the cheese (the most common domestic melted Dutch cheese), so they are easier blossomed in the sauce.

Mushrooms are often connected with sour cream, but in this case we do not need acid as a liquid take cream or milk, can be diluted with boiling water even dry.

Pour into a saucepan sliced ​​cheese, stirring constantly pour in milk and continue stirring, warm up with a little boiling, the cheese has started to melt, and then shred blender. If you want the sauce thinner, it is possible in the grinding process to add more milk or cream.

Please be creamy sauce to taste with spices. It is well suited Provence herbs and basil. Cheese is quite salty, turkey and mushrooms are not salted at all, so we salt a little.

In the finished cream sauce with cheese spread the meat with mushrooms, stir, sprinkle with freshly ground pepper blend, turn off the fire, trying to salt, if necessary - add salt, then turn off the fire, cover with a lid and leave for a few minutes to dish "matured".

to a gentle refined taste of turkey with mushrooms in a creamy sauce, garnish need to pick a neutral taste, so as not to compete with the sauce: pasta, mashed potatoes, buckwheat, rice.

When a table, visually, you can "play on the contrast" and emphasize the tenderness sauce garnish color brightness. Today, I did just that. The photo shows that the side dish I will crumbly red rice and parsley.