Turkey fillets in creamy mustard-mushroom sauce

Moushira Abdel-Malek , Tuesday 17 Aug 2021

Turkey fillets in creamy mustard-mushroom sauce
Turkey fillets in creamy mustard-mushroom sauce

Serves 4



4 turkey breast fillets (pound by a mallet to 2 mm thickness)

250 gm canned mushroom in brine (drained)

4 cloves garlic (finely chopped)

1 tbsp flour

300 ml whole milk

200 ml pouring cream

1 chicken bouillon cube

1 tbsp seeded mustard

40 gm butter + 1 tbsp olive oil

Salt + pepper + herbes de Provençe



Season turkey fillets by smearing them with mustard; on both sides, then sprinkle seasoning; going low on salt.  Heat a wide skillet, to accommodate the fillets; in one layer.  Add butter and oil.  When butter melts; add turkey fillets to sear on both sides and slightly change colour.  Remove with a pair of tongs; aside on a plate.  Stir in garlic without browning it.  Add bouillon cube, lemon juice and a cup of hot water.  Stir to dissolve cube, then add mushrooms.  Sprinkle flour on mixture.  Stir to mix and cook flour.  Keep stirring gently for a few minutes then add milk.  Stir until sauce of mixture thickens; then bring fillets back to skillet.  Allow to cook for 15 minutes in white sauce.  Stir in cream.  Bring to a boil over medium-low heat and remove away from heat. Serve with buttered fettuccine or spaghetti and grated Parmesan sprinkled on top; if desired, with a side of any sautéed vegetables of your choice.


*A version of this article appears in print in the 19 August, 2021 edition of Al-Ahram Weekly

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