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Turkey steaks with chanterelle sauce

Tue, 22 September, 2020

Turkey is not just for Christmas. It’s also perfectly fit for a late summer dish of turkey breast escalopes doused in cream of chanterelles.

turkey steaks with chanterelle sauce

Is turkey sold all year round?

Turkey is not just for Christmas though many British butchers seem to think so. It is difficult enough to buy a turkey breast outside November / December, let alone a whole beast.

Indeed, I might be peculiar in my need of a whole turkey in the middle of the summer, which I needed to roast and shoot – meaning photograph of course. But even bits of turkey are hard to come by.

And there should be enough demand for turkey steaks, turkey thighs, or wings and drumsticks for the most glorious chicken soup made of turkey.

turkey escalopes with wild mushroom sauce

Especially that you can happily buy cooked turkey breast slices all year round from all the supermarkets. It makes you wonder: do they prepare them all after Christmas and package on trays to be sold next September? I shudder to think that could be the case.

How can you cook turkey meat?

I wish there were more turkey around as it’s such good source of lean protein and an escape route if you get bored with chicken.

Turkey can pretend it’s veal and turn into escalopes or even scaloppine. It can be schnitzelled with the result of fewer calories on your plate than if it was pork. 

It can make a good casserole after chicken would long disintegrate.

creamy turkey steaks with chanterelles

Not sure whether it’s too expensive: once you manage to buy your turkey steaks, they don’t cost a fortune. And it is not because there are no battery turkey farms, unfortunately: some are raised in intensive sheds and fed round the clock, the facts that don’t gather as much attention as battery chicken.

If we bought and ate less meat but better quality – and higher price – that would obviously change but it’s a subject for another occasion. For now: where’s my turkey? Let’s have some!

Turkey and chanterelles

This is a ridiculously easy and really impressive dish, worth chalking up for a special occasion. The rub is, as much as it’s difficult to buy turkey in late summer or autumn, getting hold of wild mushrooms is harder still.

Chanterelles are sometimes available from French markets or from specialist online shops unless you’re lucky, live in Scotland and go out foraging.

turkey steaks in wild chanterelle mushroom sauce

Can you substitute cup mushrooms for chanterelles?

Try as you might – and you’re welcome to – the same delicious result won’t happen with ordinary mushrooms.

It will still be a lovely dish, especially if some nice organic cultivated oysters or baby shiitake can be used, but the flavour of chanterelles is in my view unsurpassed.

Or actually, surpassed only by ceps/porcini/penny buns which are harder yet to get.

An easy and impressive dish

Cooking the turkey steaks with chanterelle sauce couldn’t be easier: flatten, dredge and fry. Then sauce. Then combine.

You can serve them with rice, small plain pasta shapes like orzo or orecchiette, mash or a baked potato. So good, it’s fit for a king. At Christmas.

chanterelle mushrooms

More turkey recipes

Another easy recipe for turkey steaks: pan-fried and coated with crushed pink peppercorns.

And even for Christmas, it needn’t be a whole turkey. Check out the delicious stuffed turkey roll made with a breast fillet.

Okay, here comes full works too: brined and roasted Christmas or Thanksgiving turkey.

More wild mushroom recipes

Chanterelles on toast is a dreamy, autumnal brunch. Lightly cooked in butter and piled on toast, wild mushrooms are the best.

If you’re fortunate enough to procure some fresh porcini, you may choose not to cook them at all: fresh porcini salad with raw fungi.

But if you can only get dried wild mushrooms, don’t despair: you can still make this gorgeous spelt risotto with dried porcini.

turkey steaks with chanterelle sauce

Servings: 2Time: 20 minutes
Rating: (4 reviews)


  • 2 turkey breast steaks, about 200g (7 oz.) each
  • salt and black pepper
  • plain flour, for dredging
  • 150g (6 oz.) fresh chanterelles
  • 1 tsp olive or rapeseed oil
  • 1 tbsp. butter
  • 100ml (½ cup) dry white wine
  • 100ml (½ cup) chicken stock
  • 100ml (½ cup) double cream
  • 1 tbsp. finely chopped fresh parsley


1. Place the steaks on a chopping board between two sheets of cling film. Flatten them lightly with a mallet or a rolling pin. Season on both sides with salt and pepper and set aside.

how to flatten turkey steaks

2. Clean the chanterelles with a brush or a small knife and chop them roughly into small pieces. Set aside.

3. Heat the oil in a large frying pan, preferably non-stick. Dredge the steaks through flour and shake off excess. Fry for about 2 minutes on each side, adding half the butter into the pan halfway through. Transfer onto a plate and keep warm.

frying turkey steaks

4. Add the chanterelles into the pan and sauté for a couple of minutes until they colour.

cooking chanterelles

5. Over high heat, pour in the wine and the stock and bubble away furiously for a minute or two, until it’s almost cooked off. Turn the heat down and add the cream. Bring it to the boil, stir and taste for seasoning then add the parsley.

chanterelle sauce

6. Return the turkey steaks into the pan and turn over in the sauce to coat.

turkey steaks in sauce

7. Pile the chanterelles over the meat, transfer onto serving plates and serve immediately with green vegetables, a baked potato or a green salad.

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Your comments

Anna @ CuisineFiend
Hi Fariba - thank you, and what a great idea to serve it over pasta.
2 years ago
This is a fabulous recipe I’ve made a few times with portabella mushrooms and served over pasta! My guests totally loved it! Thanks for the recipe!
2 years ago
Anna @ CuisineFiend
Hi Margaret - Thank you, I'm happy to hear you liked it. A splash of brandy is an excellent idea: I'd add it with (or instead of) the wine.
2 years ago
I did like this recipe it is quite easy and delicious I did it with parsley but next time perhaps try tarragon. I do think it may benefit from a splash of brandy. When do you think it should go o in?
2 years ago
Anna @ CuisineFiend
Hi Fariba - I'm pleased to hear that!
3 years ago
Absolutely delicious and elegant easy dinner to make for your family or guests ! Thank you!
3 years ago
Anna @ CuisineFiend
Hi Amy - oh yes tarragon is perfect for turkey! Thank you for your comment.
3 years ago
So easy and delicious. I added Tarragon b
3 years ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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