Turkey with mushrooms in a creamy sauce

Cut the oyster mushrooms.

Heat the pan.

Fry the mushrooms over high heat until the juice evaporates.

Add salt.

Put in a bowl, cover with a lid to keep the mushrooms warm.

Wash the turkey fillet, dry it with paper towels and cut it into centimeter-thick pieces (like a steak).

Then we cut each piece across the fibers into strips.

Fry the turkey in vegetable oil over high heat until golden brown.

It takes about 5-7 minutes.

If the depth of the pan allows, then we leave it in the pan, if not, we transfer it to a thick-walled dish, such as a brazier or a rooster.

We spread the mushrooms.

Add cream, sour cream, a large pinch of nutmeg.

Simmer covered over low heat for 15 minutes.

Serve as a separate dish or with a side dish, for example with shirataki (5-10 minutes before being ready we send it to the meat so that they absorb the creamy sauce).

Enjoy your meal!