Name: Healthy Turkey Stroganoff with Baby Button Mushrooms
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Ingredients: 1.1 pounds turkey breast (skinless, cut into strips); 7-9 ounces 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 vegetable/chicken stock; Fine sea salt and pepper to taste

Jump to Recipe

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.

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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:)

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Recipe

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!

4.86 from 7 votes

Print Pin Rate

Course: Dinner

Cuisine: Low fat

Prep Time: 5

Cook Time: 9

Total Time: 14

Servings: 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.