Trim the mushrooms and cut them into thick slices. Peel the onion and dice it finely.
Cut the turkey breast fillet into strips and fry in ghee or olive oil in a large frying pan until golden brown. Then take it out of the pan and set aside for a moment.
Fry the onion and mushrooms in the fat left in the pan until the mushrooms take on colour and most of the liquid they release has cooked off.
Deglaze with the chicken stock and stir in the soured cream or vegan cream. Let the sauce simmer briefly over a medium heat until creamy.
Return the turkey to the pan and just warm it through gently. Season with coarsely ground black pepper and chopped parsley.
Serve straight away, ideally hot from the pan. Potatoes, cauliflower mash or simply a green salad go well with it.
Good to know
A dish like this is on the table quickly and still feels really well-rounded. Nicely savoury, creamy and easy enough for any weekday.
Swaps
Soured cream → crème fraîche from grass-fed milk (a little more fat, often a fuller flavour) | turkey breast → organic chicken breast (similar protein content) | grass-fed butter → ghee (lower in lactose, good for high heat) | chicken stock → homemade chicken bone broth (more natural flavour, nutrition varies with how you make it)
Allergens
Contains milk if you use soured cream, butter or ghee; with well-cooked meat and fresh ingredients it's a normal choice during pregnancy, and for children season mildly and serve the mushrooms in smaller amounts.
