Turkey with champignons in creamy sauce in a pan

3 servings
40 min

How to make a turkey with champignons in a creamy sauce in a pan? Prepare the necessary ingredients for this. Choose boneless meat to cook. Cream can be any fat. Cream with a fat content of 22% will be the best option. The higher the fat content of the cream, the richer the taste of the sauce.

Cut the turkey meat into small pieces.

Preheat the frying pan to hot and pour in some vegetable oil. Spoon out the chopped meat and fry for 5-7 minutes. Juice will stand out from the meat. But then it will evaporate and the meat will start toasting.

Peel, rinse and finely chop the onions. Pour a little oil into a hot pan and parallel to the meat, fry a couple of minutes in another pan onion.

Rinse the champignons, dry and cut each fungus into 2-4 parts.

Place the chopped mushrooms in a pan to the onion. Fry everything together for another 2-3 minutes.

As soon as the juice appears from the champignons, transfer the mushrooms with onions to the pan to the meat. Stir. Add the salt and spices. You can add a little curry as a spice. Cover the pan with a lid and cook it all together over a low heat for 5-7 minutes.

Then pour the cream into the pan. Bring to a boil and warm for a couple more minutes.

Turkey with champignons in creamy sauce is ready! Supplement with any side dish and serve hot to the table. Enjoy your meal!