Mushroom Asiago Turkey

Serves 4-6
Time 30 minutes


500g boneless skinless turkey breast fillets (about 2 large)
½ tbsp paprika
½ cup plain flour
Salt and pepper
Extra virgin olive oil

3 tbsp olive oil
2 cups mushrooms, cut in half
3 springs fresh lemon thyme
¼ cup dry white wine
salt and pepper

White sauce
1 clove garlic, minced
½ onion, sliced
2 tbs butter
2 tbs olive oil
¼ cup dry white wine
½ cup heavy cream
500ml milk
¼ cup shredded asiago cheese, grated
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)


Preheat the oven to 180°C.

Slice turkey into portions, season with paprika, salt and pepper and then coat in flour.

In a hot pan with oil, fry and seal the turkey until golden and remove from the pan.

Sweat the garlic and onion in the pan while it’s still hot with butter and olive oil. Add flour, white wine, cream, milk and stir, and allow to thicken. Add the grated cheese at the end, take off the heat and stir through.

In another hot pan, sauté mushrooms in olive oil with lemon thyme, salt and pepper. Once softened a little add white wine and simmer.

Place the mushrooms and turkey into a baking tray, cover with the white sauce and bake in the oven at 180C for 20mins or until golden.

Plate up with a garnish of lemon thyme.