Mushroom Cream Sauce with Turkey Breast

A creamy sauce with lots of big slices of mushrooms is a treat. This goes well with slices of meat. I went for turkey. 

Here in Germany pork Schnitzel are the go to when you go to a German restaurant. On most menus there is at least one Schnitzel to find. Either plain or often with a sauce on top. Traditional mushrooms as in Hunter Schnitzel.

I went for the turkey breast kind. But not covered in breadcrumbs but in flour with paparika powder. When it comes out of the pan, the turkey breast has a nice color.

Recipe for 2:

350 g turkey breast, salt and pepper, 1 tsp paprika, 4 tbsp flour, oil. 

2 shallots, 2 garlic cloves, 1 tsp veggie stock puree, 150 ml double cream, 400 g brown button mushrooms, thyme, salt and pepper

1 cup Jasmine rice

Start with the mushrooms. Clean them with kitchen towel and cut them into thick slices.

Peel and chop onions and garlic. Start them in a hot pan with some oil and fry them without seasoning until they take color and loose structure. Add onions and garlic and season now. The mushrooms will now loose some water. Add veg stock paste and cream and thyme and cook that on low heat for 5 min.

While you cook the mushrooms, start the rice.

Season the turkey steaks and mix flour and paprika. Turn the steaks in the flour mix until they are covered completely. Bake in oil on each side 3- 5 min depeding on the thickness.

Bring everything together on a plate.