Creamy weekday stir-fries are what separate those who cook from those who survive. This dish — golden turkey, melting mushrooms, and a parsley sauce that coats the back of a spoon — represents 45 minutes of work for a result that makes people believe you spent the whole afternoon in the kitchen. And that is worth its weight in gold.
Ingredients :
- Turkey breast — Get a whole breast rather than thin cutlets — cut it yourself into pieces of about 4 cm. This gives a more rustic texture that catches the sauce better. Turkey shoulder also works if your butcher has it.
- Button mushrooms — Small, firm ones with the cap still tightly closed. Not the big ones that are often spongy and release too much water at once. If you want to take the dish up a notch, mix half with brown mushrooms — it brings more depth.
- Heavy cream — No liquid cream here. Heavy cream (crème fraîche) holds up better to heat and gives that coating texture we’re looking for. Minimum 30% fat — low-fat versions tend to split during cooking.
- Chicken stock — It deglazes and provides the base for the sauce. A quality cube diluted in 10 cl of hot water works very well. If you have homemade chicken stock in the freezer, that’s even better.
