Yield: 4 servings
|2 tablespoons||Sunflower oil|
|1||500 gram pac turkey breast pieces; cut into thin|
|25 grams||Butter; (1oz)|
|1 large||Onion; sliced|
|2||Cloves garlic; finely chopped|
|175 grams||Wild mushrooms; wiped and sliced|
|2 teaspoons||Wholegrain mustard|
|1||142 millilit double cream|
|2 tablespoons||Coriander; chopped|
|Salt and freshly ground black pepper|
Heat the oil in a wok or large frying pan.
Stir-fry the turkey strips for approximately 2-3 minutes then remove from the pan and keep warm.
Melt the butter in the pan and cook the onion gently until softened, then add the garlic and mushrooms.
Return the turkey and its juices to the pan with the brandy, mustard and 1 tablespoon of the chopped coriander.
Stir in the cream and bring to a simmer for 2 minutes,then season to taste.
Before serving sprinkle with the remaining tablespoon of chopped coriander.
Notes This dish can be served with boiled rice and a green salad.
Converted by MC_Buster.
NOTES : Turkey in a creamy sauce with a hint of mustard.
Converted by MM_Buster v2.0l.