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    Home » Recipes » Easy Meals

    Healthy Turkey Stroganoff with Baby Button Mushrooms

    February 15, 2020 By Monika Last Updated November 16, 2022 16 Comments

    Jump to Recipe
    Creamy turkey stroganoff with mushrooms in large white pan with spatula to the right and chopped herbs in background.

    This creamy, delicious turkey stroganoff is a quick and easy, healthy dinner idea that’s perfect to make on a weeknight.  It is low in fat, made using a handful of ingredients and ready in under 15 minutes!

    Side view of creamy turkey stroganoff with mushrooms in large white shallow pan, with herbs on top of wooden board and plates with forks in background.

    Making a simple turkey stroganoff is a delicious way of preparing turkey. This healthy, naturally low in fat meat tastes fantastic with a rich and creamy sauce.  Traditional stroganoff recipes call for sour cream but I used fromage frais (fromage blanc) in order to keep the fat content to the minimum. 

    Fromage frais is almost fat free, tastes a lot like sour cream and works exceptionally well in creamy sauces.  I am a huge fan of this ingredient and tend to use it in most of my recipes using a white sauce (those that require a bit of tang).

    I wanted to keep this stroganoff recipe as quick and easy to make as possible which is why I swapped more commonly used regular mushrooms for baby button mushrooms.  These small, round mushrooms keep their shape in cooking really well and do not require slicing.  This shortens preparation time and ensures the mushrooms can be fried to golden perfection without becoming soggy.

    Another easy one-pot dish using turkey and mushrooms you might like is turkey meatballs in mushroom sauce recipe.

    This healthy stroganoff recipe is very uncomplicated but it’s important to keep a few things in mind to ensure 100% success.  I recommend first frying the mushrooms then the meat to infuse the turkey with the mushroom juices left in the pan. 

    Do not be tempted, however, to cook both the mushrooms and the turkey together as the meat is likely to be overcooked and the mushrooms won’t have a chance to brown.

    Creamy turkey and mushroom in large white pan, with chopped herbs on top of wooden board with knife in background.

    Equipment you’ll need

    • Kitchen scale and measuring spoons
    • Chopping board and knife
    • Large pan/skillet, whisk spatula and slotted spoon
    • 2 bowls and large spoon

    How to make turkey stroganoff: step-by-step

    1.In the pan heat up 3 tablespoons of oil, add the mushrooms and fry over a fairly high heat for approx. 5 minutes until golden stirring occasionally.  Using a slotted spoon transfer the mushrooms into a bowl (do not remove the pan from the heat).

    Mushrooms in large white pan with spatula in bottom right corner.

    2. In the same pan fry the turkey strips, lightly seasoned, for about 3-4 minutes until no longer pink (do not overcook the turkey), stirring frequently (so the meat cooks evenly). Using a slotted spoon lift the turkey out of the pan and place in a bowl (lower the heat but keep the pan on).

    Turkey strips in large white pan with spatula in bottom right corner.

    3. In the same pan gently melt the butter, add the flour and whisk until the mixture thickens. Pour in the stock and continue whisking until the sauce is thick, smooth and creamy. Stir in the onion granules.

    Creamy sauce in large white pan with green whisk.

    4. Remove from the heat, stir in the fromage frais and season to taste.

    Creamy sauce with dollop of yogurt and green whisk in large white pan.

    5. Toss in the mushrooms and turkey (including the juices from both mixtures) and stir.

    Mushrooms and turkey strips with creamy sauce in large white pan with spatula in bottom right corner.

    6. Adjust seasoning if necessary and serve with freshly chopped parsley (optional).

    Strips of turkey and mushrooms in creamy sauce in large white pan with spatula in bottom right corner.

    Top tips for making turkey stroganoff

    • The turkey: Do not overcook the turkey. Stir often to ensure it cooks evenly and lift out of the pan as soon as the meat is no longer pink.
    • The mushrooms: Rinse the mushrooms and leave in a strainer for a few minutes to get rid of excess water. Pat dry gently using a clean cloth before making the recipe. If you prefer to use regular mushrooms slice them roughly before adding into the pan.
    • The sauce: To ensure it is perfectly smooth and creamy it is important to use a whisk (rather than a spoon) to combine the ingredients.
    • Best served Enjoy with rice, pasta, mashed potatoes or quinoa and freshly chopped parsley. Refrigerate leftovers for up to 3 days and reheat in the microwave. If the sauce thickens add a drop of water.
    • I do not recommend freezing this dish as the turkey can get a little chewy after being cooked, frozen, defrosted and then reheated. This is, however, personal preference.
    Creamy turkey mushroom stroganoff in large white shallow pan with herbs on top of wooden board and plates in background.

    You might also like

    • Creamy Turkey Steaks with Dill
    • Chicken Breast in White Sauce (Low Fat)
    • Easy Greek Shrimp Saganaki
    • Creamy Chicken Spinach Skillet (Healthy)

    Keep in touch!

    If you make this easy turkey straganoff recipe I'd love to know how it turned out for you.  Let me know in the comments below, thanks:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Creamy turkey and mushroom in large white pan, with chopped herbs on top of wooden board with knife in background.

    Healthy Turkey Stroganoff with Baby Button Mushrooms

    This creamy turkey stroganoff is a quick and easy, healthy dinner idea that’s perfect to make on a weeknight.  It is low in fat, made using a handful of ingredients and ready in under 15 minutes!
    4.84 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat
    Prep Time: 5 minutes
    Cook Time: 9 minutes
    Total Time: 14 minutes
    Servings: 4 servings
    Calories: 288kcal
    Author: Monika Dabrowski

    Ingredients

    • 1.1 pounds (500 g) turkey breast skinless, cut into strips
    • 7-9 ounces (200-250 g) baby button mushrooms
    • 3 tablespoons olive oil
    • 1½ tablespoons butter
    • 1½ tablespoons all-purpose/plain flour
    • ½ teaspoon onion granules
    • 2 tablespoons fromage blanc/fromage frais or low-fat sour cream
    • ⅚ cup (200 ml) vegetable/chicken stock
    • Fine sea salt and pepper to taste

    Instructions

    • In a large pan heat up 3 tablespoons of oil, add the mushrooms and fry over a fairly high heat for approx. 5 minutes until golden stirring occasionally.  Using a slotted spoon transfer the mushrooms into a bowl (do not remove the pan from the heat).
    • In the same pan fry the turkey strips, lightly seasoned, for about 3-4 minutes until no longer pink (do not overcook the turkey), stirring frequently (so the meat cooks evenly). Using a slotted spoon lift the turkey out of the pan and place in a bowl (lower the heat but keep the pan on).
    • In the same pan gently melt the butter, add the flour and whisk until the mixture thickens. Pour in the stock and continue whisking until the sauce is thick, smooth and creamy. Stir in the onion granules. Remove from the heat, stir in the fromage frais and season to taste.
    • Toss in the mushrooms and turkey (including the juices from both mixtures) and stir. Adjust seasoning if necessary and serve. Garnish with freshly chopped parsley (optional).

    Notes

    • The turkey: Do not overcook the turkey. Stir often to ensure it cooks evenly and lift out of the pan as soon as the meat is no longer pink.
    • The mushrooms: Rinse the mushrooms and leave in a strainer for a few minutes to get rid of excess water. Pat dry gently using a clean cloth before making the recipe. If you prefer to use regular mushrooms slice them roughly before adding into the pan.
    • The sauce: To ensure it is perfectly smooth and creamy it is important to use a whisk (rather than a spoon) to combine the ingredients.
    • Best served Enjoy with rice, pasta, mashed potatoes or quinoa. Refrigerate leftovers for up to 3 days and reheat in the microwave. If the sauce thickens add a drop of water.
    • I do not recommend freezing this dish as the turkey can get a little chewy after being cooked, frozen, defrosted and then reheated. This is, however, personal preference.

    Nutrition

    Serving: 1serving | Calories: 288kcal | Carbohydrates: 5g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 505mg | Potassium: 485mg | Fiber: 1g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Clare

      August 15, 2022 at 8:14 pm

      Really delicious. I was having a brain-not-working moment and couldn’t remember the name for stroganoff so I googled turkey and mushroom and this was one of the first hits. Exactly what I wanted, and super quick to make. Thank you! 🙂

      Reply
      • Monika

        August 16, 2022 at 2:14 pm

        I am so pleased to hear that. Thanks for letting me know:)

        Reply
      • Melissa C

        December 02, 2022 at 7:11 am

        I found your recipe, while looking up ideas for using Thanksgiving leftovers and found it to be an excellent resource for the flavors I was looking for. I used leftover turkey I shredded off the bone. To enhance the Thanksgiving flavors, I added a large pinch of thyme and rosemary to saute thickly sliced mushrooms in butter, then added a little dry sherry to deglaze the pan, before removing the mushrooms and starting the gravy. I also added the teensiest bit of nutmeg and a few tablespoons of salted pasta water, in with the sour cream. Without any egg noodles on hand, I served it over fusili pasta. It was deliciously comforting and helped turn blah leftovers into a mouthwatering meal! Thanks for your help and inspiration!

        Reply
        • Monika

          December 02, 2022 at 11:26 am

          You are welcome, though you definitely made this recipe your own. Sounds delicious:)

          Reply
    2. Cilla Devoil

      February 22, 2021 at 8:49 am

      4 stars
      Now that I have seen your website I realise that I have to go to the end to find the quantities and method, Also the number of people it's for and the calories etc. I would prefer the latter part at the top although I realise you have to advertise your other recipés first.
      I used a cream herb cheese with a cornflour and water mix to thicken. I also used dried porcini mushrooms and added these and the liquid to the the sauce. I used sliced portobello mushrooms as can't get baby button ones here and this was no problem.
      I found the meal very tasty but was looking for a fat free meal using tomatoes to avoid using butter and oil.
      I will make other recipés which you mentioned but please take note of my comment about your website as I think many people would give up looking right to the bottom of the page to find the information they were needing.

      Reply
      • Monika

        February 22, 2021 at 8:08 pm

        Thank you for taking the time to write this. Glad the recipe worked for you even if it wasn't exactly what you were looking for.
        I am a bit limited as to how I structure my posts because of google's guidelines and the recipe itself has to always be at the end I am afraid. And that goes for all blogs. But you can go directly to the recipe by clicking the Jump to Recipe button at the top.

        Reply
    3. Gigi

      November 30, 2020 at 1:43 pm

      Beautiful simple dish
      I Add browned onions and garlic
      And fresh parsley on top for color
      I always use thick Greek yogurt in my sauces as I always have on hand
      I make this often as in Portugal turkey is available everyday of the week
      It is sold in pieces , cutlets etc
      Healthy decadent food
      Gigi

      Reply
      • Monika

        December 02, 2020 at 9:50 am

        Thank you for your feedback Gigi! I really like the toppings you use, I can imagine they inject lots of flavour into this simple dish.

        Reply
    4. mohan kumar

      February 27, 2020 at 8:00 am

      This sounds gorgeous.I’m actually considering making this.
      Thank you for sharing.

      Reply
      • Monika

        February 27, 2020 at 7:09 pm

        Thank you, let me know how it turns out for you:)

        Reply
    5. Monika

      February 19, 2020 at 12:24 pm

      Thank you Jo:)

      Reply
    6. Dave G

      February 18, 2020 at 12:52 pm

      It looks like a great meal. I love the baby buttons!

      Reply
      • Monika

        February 19, 2020 at 12:21 pm

        Thank you Dave!

        Reply
    7. Cat | Curly's Cooking

      February 18, 2020 at 10:53 am

      5 stars
      What a delicious and comforting looking dish with the added bonus of it being healthy too!

      Reply
      • Monika

        February 19, 2020 at 12:23 pm

        Thank you Cat!

        Reply
    8. Jo Allison / Jo's Kitchen Larder

      February 17, 2020 at 8:28 pm

      5 stars
      I do love stroganoff as it's quick, easy and never disappoints in terms of flavour. Your turkey version sounds divine Monika, perfect family dinner!

      Reply

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