The turkey stew with mushrooms is a timeless comfort food, a dish that wraps us in a hug of warm and enveloping flavors.
The tender and tasty meat perfectly matches the intense aroma of the mushrooms, creating an irresistible combination. We used turkey, but chicken is also fine.
The origins of stew are lost in the mists of time. A humble dish, born from the need to use less noble cuts of meat, which over time has transformed into a true culinary masterpiece.
Why choose mushrooms?
Mushrooms give the stew a rustic touch and an unmistakable aroma. But not only that: they are also a precious source of vitamins and minerals. If it’s not the season, you can use dried mushrooms, even mixed ones. Consider that for 400 g of fresh mushrooms you will need 40 grams of dried ones.
Ready to cook?
A step-by-step recipe in preparing a stew with mushrooms to lick your lips. You will discover how to choose the right ingredients, what techniques to use to obtain very tender meat, and how to best enhance the flavor of the mushrooms.
Below I leave you other recipes to make a tasty and comforting stew, then let’s go right below the photo to find out how to prepare the Turkey Stew with Mushrooms!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Turkey Stew with Mushrooms
- 1.76 lbs turkey breast (cubed)
- 14 oz champignon mushrooms (or others as preferred)
- to taste all-purpose flour (for the turkey breast)
- 1 onion (medium)
- 2 cloves garlic
- 2 carrots
- 3 tablespoons extra virgin olive oil
- Half glass white wine
- 1 qt vegetable broth
- 2 pinches salt
- to taste black pepper
- to taste chopped parsley
Steps
Flour the meat: Coat the turkey cubes in flour, shaking well to remove excess.
Chop the onion and garlic cloves together.
Sauté the mixture: In a saucepan, heat the oil and sauté the chopped onion and garlic until golden, it will take about 4 or 5 minutes.
Brown the meat: Add the floured meat to the sauté and brown on all sides for a few minutes, then add the sliced carrots.
Deglaze with wine: Deglaze with white wine and let the alcohol evaporate over high heat.
Cook with broth: Add the hot vegetable broth until the meat is covered, then salt and pepper.
Simmer: Cover the saucepan and simmer for about 25 minutes, or until the meat is tender and the sauce has thickened.
Add the mushrooms: Add the cleaned and sliced champignon mushrooms and continue cooking for another 15/20 minutes, adding more hot broth if needed.
Serve: Once ready, serve the stew hot, sprinkled with fresh chopped parsley.
Storage, Tips, and Variations
Pressure cooker cooking: To reduce cooking time, you can use a pressure cooker for 20/25 minutes after the whistle.
Accompaniment: This stew pairs well with mashed potatoes or polenta.
Wine: A dry white wine or a light red wine is ideal to accompany the dish.
Variations: You can add other seasonal vegetables such as carrots🥕, potatoes🥔, or peas.
Storage: The turkey stew with mushrooms keeps in the refrigerator for 3 days.
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FAQ (Frequently Asked Questions) Turkey Stew with Mushrooms
Can I use dried mushrooms?
Yes, of course, you can use dried mushrooms, even mixed ones. Consider that to have 400 grams of fresh mushrooms you will need 40 grams of dried mushrooms.
Is it okay to use chicken breast?
Chicken breast is perfectly fine, but it cooks much faster because it is much more tender. You will only need 25 minutes of cooking.
