Low-carb sliced turkey in creamy mushroom sauce

Low-carb sliced turkey in creamy mushroom sauce: tender turkey breast, mushrooms, almond butter and parsley in a creamy, savoury pan dish for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 450 kcal per serving
• Protein: 60 g
• Fat: 20 g
• Carbs: 10 g

Ingredients

• 300 g turkey breast
• 250 g mushrooms
• 1 onion
• 1 clove of garlic
• 2 tbsp almond butter
• 150 ml homemade vegetable stock (no yeast extract)
• 1 tbsp olive oil
• 1 bunch of parsley

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the turkey breast into strips. Peel and finely chop the onion and garlic; wipe the mushrooms with a cloth and slice them.
2. Heat the olive oil in a large frying pan over a high heat and brown the turkey strips all over. Then take them out of the pan and set aside briefly.
3. Fry the onion, garlic and mushrooms in the same pan until the mushrooms are browned and most of their liquid has evaporated.
4. Pour in the vegetable stock and stir in the almond butter until you have a creamy sauce. Simmer briefly so everything comes together.
5. Return the turkey strips to the pan and let them sit in the creamy mushroom sauce briefly. Finely chop the parsley and stir it in or scatter it over the top.
6. Serve hot, ideally straight from the pan. A green salad or steamed veg goes well with it.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is worth its weight in gold. Lovely and creamy, savoury and on the table without much effort.

Swaps

Turkey breast → chicken breast (similar protein content), almond butter → cashew butter (also creamy, a little milder in flavour), mushrooms → king oyster mushrooms (more bite, also provide fibre), olive oil → ghee (heat-stable; contains milk)

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

Contains almonds (tree nuts), so it isn't suitable for people with a nut allergy. Usually fine for children if you go easy on the garlic; in pregnancy, fine as long as the turkey is cooked right through.

Dairy-free recipes