Turkey and Mushroom Skillet with Potatoes and Mustard Cream Cheese Sauce
Diced turkey, potatoes, onion and mushrooms pan-fried together and simmered in a creamy sauce of cream cheese, mustard and parsley.
Follow the steps below to cook the desired recipe
1. Peel the potatoes and cut them into 1.5 cm cubes. Peel and finely chop the onion, slice the mushrooms and cut the turkey into 2 cm cubes. Chop the parsley.
2. Heat the oil and half of the butter in a large, deep skillet over medium-high heat. Fry the potatoes for 8 minutes, turning, until golden at the edges, then remove them.
3. Add the remaining butter, the onion and the mushrooms and cook for 5 minutes, until the mushrooms release their liquid and turn golden.
4. Add the turkey and fry for 5 minutes, stirring, until browned on all sides. Season with salt and pepper.
5. Whisk the flour, mustard, cream cheese, half of the parsley and the water in a bowl until smooth.
6. Return the potatoes to the skillet, pour in the sauce, stir well and bring to a gentle simmer.
7. Cover and simmer on low heat for 15 minutes, stirring now and then, until the potatoes are tender and the sauce is thick. Add a splash of water if it gets too thick.
8. Season to taste and sprinkle with the remaining parsley.
500 g turkey breast
600 g potatoes
1 onion
250 g white mushrooms
1 tbsp vegetable oil
30 g butter
2 tbsp all-purpose flour
1 tbsp medium-hot mustard
150 g cream cheese
200 ml water
3 tbsp chopped fresh parsley
salt
black pepper
30
35
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45
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60
