Este prato de peru frito com cogumelos é a prova de que uma refeição deliciosa não precisa de ser complicada. Perfeito para um jantar rápido durante a semana, combina a simplicidade dos bifes de peru com o sabor rico e terroso dos cogumelos salteados em manteiga e alho. É uma daquelas receitas versáteis que conforta a alma e agrada a toda a família, pronta em menos de 30 minutos.

Ingredientes (4 Pessoas)

  • 4 bifes de peru
  • sal
  • 150 gr de margarina
  • 350 gr de cogumelos frescos
  • 3 colheres de sopa de alho em pó
  • 2 colheres de sopa de coentros picados
  • pimenta
  • arroz branco para acompanhar

Preparação

  1. Tempere os bifes de peru com sal.
  2. Numa frigideira coloque a margarina e deixe derreter.
  3. Quando a margarina estiver completamente derretida, coloque os bifes e deixe fritar até estarem alourados.
  4. Retire os bifes.
  5. Junte à frigideira os cogumelos, tempere-os com pimenta, alho em pó e coentros picados.
  6. Vá mexendo até os cogumelos cozinharem.
  7. Sirva os bifes com os cogumelos acompanhados por um bom arroz branco.

Bringing a taste of my Portuguese kitchen to yours, here is the English version of this recipe.

Pan-Fried Turkey Steaks with Fresh Mushrooms

Turkey is a wonderfully lean and versatile meat that serves as a fantastic canvas for bold flavours, and this recipe is a perfect example. Forget long roasting times; here, we pan-fry the turkey steaks until they are perfectly golden and juicy. The real magic, however, happens in the pan afterwards. We create a simple yet deeply flavourful sauce with fresh mushrooms, garlic, and coriander, all brought together with buttery richness.

This dish is a go-to for a quick and satisfying weeknight meal. It feels comforting and a little indulgent without requiring hours of effort. The key is to get a nice colour on the turkey without overcooking it and to let the mushrooms soften and absorb all the savoury flavours left in the pan.

For a few simple variations, try adding a splash of dry white wine to the pan after the mushrooms have cooked for a minute to deglaze and add a touch of acidity. A dash of double cream at the end will turn the pan juices into a luxuriously creamy sauce. If you’re not a fan of coriander, fresh parsley works just as well.

Ingredients (Serves 4)

  • 4 turkey steaks
  • Salt
  • 150g margarine (or butter for a richer flavour)
  • 350g fresh mushrooms, sliced
  • 3 tbsp garlic powder
  • 2 tbsp chopped fresh coriander
  • Pepper
  • White rice, to serve

Method

  1. Season the turkey steaks with salt.
  2. Place the margarine in a large frying pan and allow it to melt over a medium heat.
  3. Once the margarine has fully melted, add the turkey steaks and fry until golden brown on both sides and cooked through.
  4. Remove the steaks from the pan and set them aside.
  5. Add the sliced mushrooms to the same pan. Season them with pepper, garlic powder, and the chopped coriander.
  6. Stir frequently until the mushrooms are cooked down and tender.
  7. Serve the turkey steaks topped with the mushroom sauce, accompanied by a generous portion of white rice.