Stewed turkey in a slow cooker with vegetables and mushrooms. Turkey with champignons: delicious recipes Turkey with champignons in cream sauce, in a slow cooker, step-by-step recipe with photos

Turkey meat has amazing nutritional properties, and therefore a variety of culinary delights can be made from it. This is especially true in winter. In the Caucasus they say that turkey meat is especially good only after the bird has tasted the first snow. They know a lot about this issue, since almost every resident in the villages is involved in raising turkeys. Is this why there are so many centenarians in these places?

Turkey meat does not cause any allergic reactions, and therefore it is recommended for pregnant women and children. Experts have found that consuming turkey meat promotes weight loss, combats cellulite and promotes mental performance. The main condition for the positive consequences of consuming food such as turkey meat cooked with mushrooms in a slow cooker is a good mood and complete confidence that this food will really bring the desired result.

What is required to cook turkey with mushrooms in a slow cooker:

Approximately 500 grams of poultry fillet;

200 grams of porcini mushrooms or any other;

Four tablespoons of dry red wine and the same amount of cognac;

One onion head;

Butter - 50 grams;

Five cloves of garlic;

Thyme and black pepper - according to taste preferences;

Bay leaf, salt.

How to cook turkey with mushrooms

First of all, the turkey fillet should be fried. To do this, you need to cut the meat into small slices and place it in a multicooker cup, adding a spoonful of oil;

To fry, you need to set the “Frying” or “Baking” mode (depending on the multicooker model) and cook until the meat crust is golden brown;

After frying the turkey, you need to remove it from the slow cooker. Mushrooms should be cut into halves. Large “individuals” can be cut into quarters and fried in a slow cooker with onion, not very coarsely chopped. Fry in the oil left over from roasting the turkey;

When the mushrooms are fried, add turkey meat to them, pour in wine and cognac, bay leaf and thyme, as well as pepper and salt. Next, cook the turkey with mushrooms using the “Stew” mode (10 minutes).

Serve turkey with mushrooms in a deep dish with a side dish of your favorite vegetables. Turkey, like mushrooms, harmonizes perfectly with grains, for example.

Bon appetit!

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Turkey poultry meat is a hypoallergenic and low-calorie product. It produces delicious and varied dishes that will appeal to almost everyone, regardless of gender and age. Let's figure out how to cook turkey fillet in a slow cooker.

Required:

• carrots – 1–2 pcs.;
• onion – 1 pc.;
• potatoes – 4–5 pcs.;
• turkey – 500 gr.;
• salt, pepper, spices - to taste;
• vegetable oil – 2 tbsp;
• greens - to taste.

Cooking technology

1. We wash vegetables, meat and herbs.
2. Peel the carrots, onions, potatoes, and cut the fillet into medium-sized cubes.
3. Turn on the multicooker and set the “Frying” mode, pour a little oil and leave it to heat up. At this time, grate the carrots on a coarse grater and finely chop the onion.
4. First of all, place the prepared turkey in a heated bowl, season it a little and fry for 15-20 minutes with the lid open.
5. Then we throw in the vegetables, with the exception of potatoes, and continue cooking on the set program for another 10–15 minutes. The ingredients should turn golden brown.
6. We cut the potatoes in the same way as poultry and add them to the rest of the products. Salt, pepper and pour cooled boiled water over everything. There should be slightly less liquid than all components, i.e. There is no need to completely cover vegetables and meat. Otherwise it will turn out to be a mess.
7. Close the lid of the multicooker and switch the mode to “Stewing”. Cook for an hour. In this case, in the middle of the process it will be necessary to mix all the components once. It is advisable to periodically check the dish and monitor the evaporation of water to avoid burning.
8. At the end of the program, mix all the ingredients again, chop the greens and sprinkle on the finished product.

Note to housewives: Before cooking, pieces of meat can be marinated a little in seasonings. 15 minutes will be enough.

Turkey fillet teriyaki

Components:

• pieces of turkey meat – 500 gr.;
• greenery for decoration.

For teriyaki sauce:

• sugar – 50 gr.;
• water – 150 ml;
• onion – 1 pc.;
• soy sauce – 150 ml.

Recipe step by step

1. Preparing the meat. Wash and dry. If the pieces are too large, cut them in half.
2. Peel the onion and chop it into half rings.
3. Let's start with the sauce. Select the multicooker program “Baking”, 40 minutes.
4. Place the onion and sugar in a container and leave for 5 minutes with the lid closed. Next, mix the ingredients and pour in soy sauce, then water.
5. Let the spicy mixture simmer for 10 minutes.
6. Add the turkey, fry a little and leave to cook on the set mode until the beep.

Thus, we get an interesting tasting dish with Japanese teriyaki sauce.

Little secret: For a rich, spicy taste, soy sauce must be of good quality and priced accordingly.

With mushrooms and vegetables

Necessary:

• turkey (fillet) – 800 gr.;
• fresh champignons – 500 gr.;
• tomatoes – 2–3 pcs.;
• onion – 1 pc.;
• potatoes – 2–3 pcs.;
• zucchini – half a medium-sized fruit;
• seasoning, salt, pepper - to taste.

1. Cut the poultry fillet, potatoes and zucchini into cubes. In this case, the turkey slices should be slightly larger than the vegetable slices.
2. Finely chop the onion.
3. If the champignons are whole, chop them into medium sizes.
4. Turn on the multicooker and select the “Frying” mode. First, fry the meat with mushrooms, then gradually add vegetables in the following order: onions; potato; zucchini
5. Add seasoning, salt and pepper.
6. Cook the ingredients for 15 minutes, stirring them occasionally.
7. Cut the tomatoes into strips and add to the multicooker bowl.
8. We leave the tomatoes on the top layer, this is necessary so that their juice can saturate the dish.
9. Turn on the “Baking” program for 40 minutes.
10. 10 minutes before the end, mix all ingredients.

Now you can enjoy your culinary masterpiece.

Tip: If the champignons are semi-finished, you need to wait until they are completely defrosted, then dry them a little. Excess liquid from mushrooms will spoil the taste and aesthetic properties of the dish.

Baked with soy sauce

Products:

• turkey fillet – 500 gr.;
• salt, pepper - to taste;
• boiled water - half a glass;
• soy sauce – 140 ml;
• onion – 1 pc.;
• sugar – 50 gr.;
• sunflower oil - for frying;
• greenery.

Technology step by step

1. Take a separate container and mix soy sauce with water and sugar.
2. Cut the onion into thin half rings.
3. Wash the turkey, dry it and cut it into slices of the desired size.
4. Turn on the multicooker, “Baking” function and fry the onion a little in sunflower oil, then pour in the sauce.
5. Next, add the meat, mix, salt, pepper and bake until the end of the program.
6. Decorate with greens.

The dish goes well with rice, vegetables and pasta.

Note: Fry a couple of finely chopped garlic cloves along with the onion. The turkey will be not only spicy, but also aromatic.

Steamed with special marinade

Ingredients:

• boneless turkey meat – 500 gr.;
• dill, parsley.

For the marinade:

• fresh ginger – 0.5 tsp;
• mustard – 2 tbsp;
• lemon juice – 3 tbsp;
• soy sauce - half a glass.

Cooking method

1. Rinse the meat under cold running water and wipe with napkins.
2. Cut off a small piece, the size of a fingernail, of ginger root. Grate it on a fine grater.
3. Prepare the marinade. To do this, mix all the ingredients together: ginger, mustard, lemon juice, soy sauce.
4. In a deep bowl, pour the spicy mixture over the fillet, spreading it evenly over all its surfaces. Cover the meat with cling film and refrigerate overnight to marinate. If you don’t have that much time, you can get it in an hour.
5. Place the fillet in a special container for steaming. Pour water into the multicooker container. Set the “Cooking” mode.
6. In 40 minutes the dish will be ready.
7. Since we were preparing a whole piece, we cut it into slices and decorate with herbs.

This method of preparation will preserve all the benefits of the product as much as possible and will not harm the figure.

A little secret: When steaming meat, you can add spices and a little wine or wine vinegar to the water.

With tarragon and wild rice

You will need:

• turkey fillet – 1 kg;
• salt - to taste;
• onion – 1 pc.;
• wild rice – 200 gr.;
• celery - a pair of petioles;
• chopped tarragon - 1–2 tbsp;
• dry white wine – 0.5 l.;
• broth – 0.5 l.

Cooking steps

1. Wash the rice thoroughly.
2. Mix the wine with the broth and pour this mixture over the rice. Let it sit for half an hour.
3. Peel the onion, celery and chop them.
4. Cut the fillet into small slices.
5. Turn on the multicooker mode, set the temperature to 150 degrees and pour in a glass of broth.
6. After it boils, throw in the turkey and vegetables.
7. Season with all the spices and cook for 10 minutes, stirring.
8. Change the mode to “Baking” and pour the rice into the bowl, close the lid and cook for 30-40 minutes.

The dish does not need a side dish.

If you use thin-grain wild rice, you won't need to soak it before cooking.

Ingredients:

• Turkey fillet – 500 gr.;
• Apple – 1–2 pcs.;
• Salt, pepper - to taste;
• Spices - optional;
• Olive oil – 3–4 tbsp;
• Mustard seed – 1 small package.

Cooking steps

1. Cut the meat into slices, rub with seasonings, oil, cover with mustard seeds and leave for 30 minutes.
2. Peel the apples and cut them into slices.
3. Place the meat in a multicooker container and cover with sliced ​​apples on top.
4. Turn on the “Baking” task for 40 minutes.

Spicy turkey in the slow cooker is ready.

For those who do not like a sweetish taste in dishes, you can use sour green varieties of apples.

Secrets and tricks for cooking turkey fillet in a slow cooker

The turkey does not bring much trouble to housewives. It is easy to use, unpretentious and very useful.

There are several cooking nuances:

• It is not advisable to subject the product to long-term heat treatment. In a multicooker on the “Baking” mode, you need to cook for a maximum of 40–50 minutes. Otherwise the dish will turn out dry.
• Chilled fresh meat is more tender and juicy, rather than a frozen semi-finished product.
• For a richer flavor, marinate the turkey before cooking.
• If there is no “Steam” mode, then it can be replaced with the “Soup” program.
• You can stew poultry with vegetables using the “Pilaf” function.

A slow cooker is a versatile piece of equipment that can be used to prepare various turkey fillet recipes. As a side dish, depending on your preferences, rice, pasta and vegetables are good options. A glass of dry white wine or freshly squeezed orange juice would go well with delicious poultry.

Turkey with champignons in sour cream is prepared quickly in a slow cooker, just use the recipe with photos step by step and everything will turn out perfect! This is a great option to diversify the usual diet for the whole family. As a rule, housewives stew chicken, pork or beef with mushrooms, but I wanted to replace this ingredient with a healthier and more tender meat product - turkey. This dish turns out to be less fatty, and pre-frying the ingredients makes the gravy richer and more pleasant to the taste!

Ingredients:

• turkey meat (fillet or other part of the meat) – 400 g;
• champignons – 200 g;
• onion – 1 pc.;
• butter – 50 g;
• sour cream – 2 tbsp. l.;
• water – 100 g;
• salt, pepper - to taste;
• turmeric – ½ tsp.

Cooking method

For this dish, I decided to use turkey, namely trimmed meat from the thigh (can also be replaced with fillet). Separate the meat from the bones, wash and cut it into small pieces (5 cm in diameter).

Now, you need to marinate the turkey a little. Season the meat with salt, black pepper and turmeric (or other seasoning). Stir and leave in the refrigerator for 30 minutes.

Meanwhile, peel and wash the onions and mushrooms. Chop the onion into small cubes and the mushrooms into medium-sized pieces (not finely).

Melt a piece of butter in a multicooker bowl. Place marinated turkey meat in it. Set the “Frying” mode for 10 minutes. Without closing the lid, stir the meat constantly until it releases its juices and becomes a pleasant golden color.

Then add onion slices to the meat and mix again. Continue cooking at the set setting for another 5 minutes.

Next, combine the mushrooms with meat and onions. Also fry for a few more minutes. After this, pour in half a glass of drinking water and set another mode - “Stew” for 30 minutes. 10 minutes before the end of the multicooker operation, add a few tablespoons of low-fat sour cream to all the ingredients, stir and continue cooking until the beep.

Step-by-step recipe for turkey with mushrooms and cheese in a slow cooker with photo.

• National cuisine: home kitchen
• Type of dish: Bird
• Recipe difficulty: An easy recipe
• Cooking technology: Stewing

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Number of servings: 2 servings
• Calorie Amount: 323 kilocalories
• Occasion: Casual

Turkey meat itself is very tender and dietary. And in combination with mushrooms and creamy sauce, it turns out to be a juicy, aromatic dish that both adults and kids will enjoy.

Ingredients for 2 servings

• Turkey (fillet) 500 g
• Fresh champignons 250 g
• Cream 33% fat content 250 ml
• Extra virgin olive oil50 ml
• Cheese (hard) 100 g
• Onions 2 pcs
• Garlic2 cloves
• Lemon0.5 pcs
• Thyme (dried) 5 g
• Salt10 g
• Ground black pepper7 g

Step by step

1. Prepare the ingredients. Rinse the turkey fillet, pat dry with paper towels and cut into medium-sized slices. Place in a separate bowl and pour over the juice of half a lemon.
2. Wash the champignons and cut them into halves. Peel the onion and garlic. Cut the onion into half rings, garlic into small cubes. Grate the cheese on a coarse grater.
3. Grease the multicooker bowl with olive oil, add turkey meat and fry in the “Frying” (“Baking”) mode for about 15 minutes. During the cooking process, it is necessary to periodically stir the fillet.
4. After the end of the mode, open the multicooker lid, add onions, garlic, mushrooms and spices to the meat. Mix everything carefully and cook in the “Frying” (“Baking”) mode for about 9 minutes.
5. Next, add cream to the meat and mushrooms, stir and cook in the “Stew” mode for about 26 minutes. Then sprinkle the dish with grated cheese and simmer in the same mode for about 10 minutes.
6. Divide the finished dish into portions and serve with any side dish of your choice.
7. Bon appetit!

To cook turkey in a slow cooker It is best to use the sirloin part. As a result, you will get healthy and tasty food with mushrooms.

Cooking time: 40 minutes.
Number of servings: 3.

Calories per 100 g: 220 kcal.

Turkey with mushrooms - ingredients:

• turkey fillet - 300 - 400 grams;
• cream (22% fat)- 100g;
• onion - 1 pc.;
• carrots - 1 pc.;
• champignons - 100 - 150 grams;
• vegetable oil - 3 tablespoons;
• pepper, salt, herbs- taste;

Wash the turkey meat and cut it into small pieces. If you don't have turkey fillet, you can take the meat from the thighs, but you must first remove the skin and bones from them.

Pour a little vegetable oil into a multi-cooker pan and place the turkey in it.

Grate the carrots on a coarse grater and finely chop the onions and mushrooms, add all this to the meat in a saucepan. Pepper and salt. Add the required spices and close the lid.

Set the “Frying” or “Baking” mode. Set the time to 10 minutes. After 10 minutes, open the multicooker lid, add oil and mix well. Close the lid again and set the “Extinguishing” mode for half an hour. Click "Start".

During cooking, you can stir the turkey in the slow cooker several times and immediately cover with a lid.

Once the time is up, the turkey and mushrooms will be ready to serve. Bon appetit!