An easy & creamy stew with turkey, mushrooms, peas, and rice. A great dish to prepare on a weeknight – always great if you have to feed a crowd ;)
some oil for frying
18 oz. (500g) turkey breast
14 oz. (400g) mushrooms (brown or white)
1 red onion, chopped
2 garlic cloves, chopped
1/4 cup (60ml) dry white wine
3 cups (700ml) vegetable broth
7 oz. (200g) heavy cream
4 tbsp. cornstarch
2–3 tbsp. cold water
7 oz. (200g) frozen peas
some lemon juice
chopped parsley (optional)
1. Pat the turkey breast dry with some kitchen paper and cut into thin strips. Clean the mushrooms and cut them into quarters or sixths – depending on their size. Peel and chop the onion and garlic. Set everything aside.
2. Heat up some oil in a large (cast iron) pot. Add the meat and fry on all sides until nicely browned, then remove from the pot and set aside.
3. If necessary, add some more oil and sauté the mushrooms. The mushrooms should also get some color and lose most of their volume – this takes about 3-4 minutes. Add the onion and garlic and sauté briefly with the mushrooms. Deglaze with the white wine. Let everything cook until the wine has almost boiled away, then add the vegetable stock and heavy cream. Bring back to a boil, then reduce the heat a bit and let everything simmer for about 5 minutes.
4. Mix the cornstarch with some water (just enough to dissolve it), then add it to the pot and stir it. Add the cooked meat and frozen peas to the pot as well and let everything simmer over medium heat for about 10-12 minutes. The sauce should thicken and look creamy. Season with some lemon juice as well as some more salt and pepper, if needed. The stew can be served with rice or pasta. Decorate with some chopped parsley (optional).
Keywords: turkey, shredded, stew, peas, mushrooms, rice, dinner