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Turkey with mushrooms in sour cream sauce

Author
Cookinero 1 Mar 2025
8390
Turkey with mushrooms in sour cream sauce

Turkey with mushrooms in sour cream sauce is an everyday dish that can be included in the holiday menu. Champignons are suitable for turkey with mushrooms in sour cream, as they are available all year round. But in the mushroom season, you can experiment and make stewed poultry fillet with porcini mushrooms or honey mushrooms.

How to cook Turkey with mushrooms in sour cream sauce

Step 1

Turkey with mushrooms in sour cream sauce

Cook the turkey with mushrooms. Cut the turkey fillet into 1.5 cm pieces. Combine all the spices with salt and sprinkle them on the meat. Cut the mushrooms into slices. Chop the garlic. Put the frying pan on the fire. Fry the fillet in vegetable oil until golden brown. Put the mushrooms in the frying pan and fry for another 5-7 minutes. Pour in the sour cream and hot water and stir. Simmer the ingredients for 15 minutes, covering the frying pan with a lid. Add the chopped garlic 5 minutes before the end of cooking. Remove from the heat and let sit for 10 minutes.

Turkey with mushrooms in sour cream sauce - FAQ About Ingredients, Baking Time and Storage

Yes, chicken works great as a substitute for turkey. Use boneless, skinless chicken breast or thighs and adjust cooking time as needed (chicken may cook slightly faster than turkey).
For a dairy-free alternative, try unsweetened coconut yogurt, cashew cream, or a plant-based sour cream substitute. The flavor will vary slightly, but the texture will be similar.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it's cooled to room temperature before refrigerating.
Absolutely! Replace the turkey with hearty vegetables like eggplant, zucchini, or extra mushrooms. You may need to adjust cooking times slightly for vegetables.
This goes well with mashed potatoes, rice, egg noodles, or crusty bread to soak up the sauce. A fresh green salad or steamed vegetables also complement the rich flavors.
Yes, this dish freezes well for up to 2-3 months. Store in freezer-safe containers, leaving some space for expansion. Thaw overnight in the fridge before reheating.
It's naturally low-carb if served without starches. For even fewer carbs, use full-fat Greek yogurt instead of sour cream and increase the vegetable content.
Reheat gently on the stovetop over low heat with a splash of water to prevent drying out. Microwave in 30-second intervals, stirring between, works too.
Yes, rehydrate dried mushrooms in warm water first (about 30 minutes), then use as directed. Reserve the soaking liquid to add extra flavor to the sauce.
Mix 1 tsp cornstarch with 2 tsp cold water, then stir into the simmering sauce. Alternatively, let it cook uncovered for a few extra minutes to reduce.

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