Turkey in chanterelle sauce

Turkey in chanterelle sauce


  1. Turkey fillet 400 g
  2. Salt to taste
  3. Pepper to taste
  4. Wheat flour optional
  5. Butter for frying
  6. Onion 2 pcs.
  7. 1 carrot
  8. Chanterelles 300 g
  9. Parsley (finely chopped) 4 tbsp.
  10. Cream 30% 250 ml
  • Main ingredients: Turkey, Mushrooms


frying pan, knife, spatula, paper towel


Step 1: roast a turkey.

Cut the turkey fillet lengthwise into thin slices. Salt, pepper and roll in flour. Heat the butter in a pan and fry the turkey fillet in it until golden brown on both sides.
Transfer the turkey from the pan to a paper towel.

Step 2: prepare the chanterelle sauce.

Dice the onion, grate the carrots on a medium grater.
Fry the onion until transparent in the same pan in which you roasted the turkey, then add the carrots to the onion.

Add chanterelles and more oil, and cook until the liquid evaporates.

Add cream, salt, pepper and parsley.

Step 3: add the turkey to the sauce.

Put the turkey fillet in a pan with mushrooms and cream and continue cooking for a few more minutes until the sauce thickens.

Step 4: serve turkey in chanterelle sauce.

Serve hot turkey in chanterelle sauce. It is possible with a side dish, or it is possible simply with bread.
Enjoy your meal!