Turkey Strips with Mushrooms

📝 Ingredients

• 600 g turkey breast (escalopes)
• 400 g button mushrooms
• 2 shallots (about 30 g each) + 1 garlic clove
• 2 tbsp olive oil
• 1 chicken stock cube + 150 ml hot water
• 200 ml light single cream
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 280 g basmati rice
• 400 g frozen green beans
• Salt, black pepper

🍴 Utensils

• 2 saucepans
• Large frying pan
• Colander
• Chopping board and knife
• Wooden spatula
• 4 airtight containers

📖 Steps

1. Bring two saucepans of salted water to a boil. Rinse the rice in a sieve, then cook it in the first pan for 10 to 12 minutes (according to the packet), until tender. Drain and spread it out on a large plate so it cools quickly.
2. Drop the green beans, still frozen, into the second pan and cook for 8 to 10 minutes, until tender but still slightly crunchy. Drain and rinse under cold water: this way they keep their bright green colour.
3. While they cook, cut the turkey into strips about 1 cm thick and 5 cm long, then pat dry with kitchen paper. Wipe the mushrooms with damp kitchen paper (don't soak them, or they'll get waterlogged) and slice them. Finely chop the shallots and mince the garlic.
4. Heat 1 tbsp oil in a large frying pan over high heat. Sear the turkey in two batches, without crowding the strips, for 3 to 4 minutes, stirring, until golden and no longer pink in the middle. Season with salt and pepper and set aside on a plate.
5. In the same pan, heat the remaining oil over medium-high heat and add the mushrooms. Cook for 6 to 8 minutes without stirring too much: first they release their water, then they brown once it has evaporated. Add the shallots and garlic and cook for 2 minutes.
6. Dissolve the stock cube in the 150 ml hot water, pour into the pan and scrape the bottom to release the browned bits. Add the thyme and let it reduce for 2 minutes. Stir in the cream and mustard, then simmer for 3 to 4 minutes over low heat, until the sauce coats the spoon.
7. Return the turkey and its juices to the sauce and heat through for 2 minutes over low heat, without boiling: prolonged boiling toughens the meat. Taste, then adjust the seasoning with salt and pepper.
8. Divide the rice, green beans and turkey between 4 airtight containers. Leave to cool with the lids ajar, then close and store in the fridge: 3 days maximum. Reheat for 2 to 3 minutes in the microwave, with a splash of water over the rice.