Turkey and mushroom salad

Turkey and mushroom salad


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Use turkey or chicken in the following salad. We suggest using turkey or chicken strips. Other cuts can be used but may need longer cooking.

Lynn Lewis

Serves: 6 

  • 250g turkey tenderloins or turkey breast cutlets, cut into thin strips
  • 2 tablespoons butter
  • salt and freshly ground black pepper
  • 12 large white mushrooms
  • ½ cup dry white wine
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 tablespoons vegetable oil
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons sour cream
  • 1 head oak leaf lettuce
  • 125g fresh raspberries

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cut turkey into small pieces. Heat 1 tablespoon butter in a nonstick pan over medium heat. Add turkey; cook 2 to 3 minutes or until golden and cooked through. Season with salt and pepper; transfer to a plate.
  2. Wipe mushrooms with paper towel. Discard stalks. Heat remaining 1 tablespoon butter in pan over medium heat. Add mushrooms, open side up, and cook 3 minutes. Add wine, bay leaf, rosemary and a generous grinding of pepper. Cook, covered, another 5 minutes.
  3. Transfer mushrooms to a plate. Cook pan juices over high heat until reduced to one third their original volume. Discard rosemary and bay leaf. Leave pan juices to cool.
  4. Pour pan juices into a large bowl. Whisk in oil, vinegar and crème fraîche. Add salt and pepper to taste. Finely chop 4 lettuce leaves. Add to bowl with turkey; stir to combine.
  5. Spread remaining whole lettuce leaves on serving plates. Place mushrooms on top, open sides up, and fill with turkey salad. Garnish with raspberries.


Raspberries are an excellent source of vitamin C. They are also high in pectin, a form of soluble fibre that helps control blood cholesterol levels. In addition, they provide bioflavonoids that may protect against cancer.

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