Creamy turkey and mushroom with horseradish

    30 min

    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.

    6 people made this

    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 in English (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