Turkey with White Wine and Mushrooms

Turkey with White Wine and Mushrooms


2 people made this

Turkey is pan seared then deglazed with white wine to create a rustic sauce. Both are served on a bed of sautéed mushroom, onion and ham.


Serves: 4 

  • 1 tablespoons olive oil
  • 1 onion, finely diced
  • 500g button mushrooms, sliced
  • 5 slices cured ham, diced
  • 5 sprigs thyme, leaves only
  • 1 tablespoons olive oil
  • 4 skinless turkey breast fillets
  • 100ml dry white wine

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat 1 tablespoon oil in a large frying pan over medium heat. Saute the onion for 5 minutes.
  2. Add the mushrooms and cook for 10 minutes. Stir in the ham and sprinkle with thyme. Reduce the heat to low.
  3. Heat the remaining oil in another frying pan over high heat. Pan sear the turkey breasts, 2 minutes per side.
  4. Reduce the heat to medium and cook turkey for 15 minutes or until they are cooked through. Deglaze the pan with white wine.
  5. Transfer mushroom mix onto a plate and add the turkey breasts. Pour the sauce over the breasts and serve.

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