Creamy Turkey/Chicken Mushroom Stir-Fry – Easy, Fast and Delicious

Here I go again with another mushroom recipe. Everybody needs a quick and delicious recipe for lunch or dinner when you have little time. In order to make it vegetarian, omit the meat and add more mushrooms. With a plant-based alternative to cream you can easily adjust it to be vegan, as well. Serve it with your favourite side: rice, pasta, potatoes – anything goes. I hope you will enjoy this quick little recipe. Have a wonderful day.

Creamy Turkey or Chicken Mushroom Stir-Fry (download)

Ingredients for 2 portions:

Olive Oil

1 small onion, diced

2 Tsp. Instant Vegetable Stock/Vegetable Stock Cube

2 cloves of garlic, chopped

*1-2 Turkey or Chicken Breast (depending how much you like meat)

200 gr/ 2 Cups mushrooms, sliced

Hot water

100 ml/1/2 Cup Cream




Optional: 2-3 Tsp. Cornstarch

*omit in order to make it vegetarian


  1. Pour a little olive oil in a frying pan and put it on high heat.
  2. Sauté the diced onions and instant vegetable stock (alternative: add a vegetable stock cube with the hot water) in the hot oil.
  3. Add the garlic and sauté for another minute.
  4. Cut the chicken or turkey into strips and add it to the pan. Sauté until the meat is cooked.
  5. Put the mushrooms into the pan and sauté them until lightly brown.
  6. If you use vegetable stock cube, add it now. Add salt, pepper and parsley to taste.
  7. Pour hot water into the pan until everything is submerged in water and leave it to reduce a little.
  8. Add the cream and leave it to reduce untilit has reached the right consistency. Should you require more sauce, use cornstarch dissolved in cold water) to thicken the sauce.
  9. Season the sauce to taste and serve with rice, pasta or boiled/baked potatoes.

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