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).
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.