Creamy turkey and mushroom with horseradish

Creamy turkey and mushroom with horseradish


3 people made this

About this recipe: The unexpected heat of horseradish sharpens the appetite for this lean yet filling turkey dish, quickly prepared and cooked. Try serving with mashed sweet potatoes.

Brenda Houghton

Serves: 4 

  • 450 g (1 lb) skinned turkey fillets
  • 1 tablespoon sunflower oil
  • 75 g (2¾ oz) onions, chopped
  • 225 g (8 oz) button mushrooms, sliced
  • 50 g (1¾ oz) plain white flour
  • 600 ml (1 pint) skimmed milk
  • 1-2 tablespoons grated horseradish or horseradish relish (not creamed horseradish)
  • 2 tablespoons chopped fresh parsley or chives
  • Salt and black pepper
  • To garnish: sprigs of fresh flat-leaved parsley

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cut the turkey into 1 cm (½ in) strips.
  2. Heat 1 teaspoon of the oil in a large nonstick frying pan or wok and sauté the onions for 5 minutes, or until softened.
  3. Lightly coat the turkey strips with another teaspoon of the oil, using your hands. Add them to the onions and stir-fry for 5 minutes.
  4. Add the mushrooms and the remaining oil and stir-fry 2-3 minutes more.
  5. Sprinkle in the flour. Cook for 1 minute, then gradually stir in the milk, scraping any bits from the pan. Bring it to the boil and cook for a further 1 minute, then reduce the heat to a simmer.
  6. Stir in the horseradish to taste, add the herbs and season. Simmer for a further 5 minutes, then garnish with parsley and serve.


You can replace the horseradish with wholegrain mustard.

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Reviews (2)


This dish is worthy of a dinner party, served with some green veg, sprouts or brocolli go well. - 28 Jan 2014


- 01 Jul 2010

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