Turkey with mustard, mushrooms and penne

Name: Turkey with mustard, mushrooms and penne
Prep time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: world favourites
Ingredients: 320 g Turkey breast escalopes (150 g each) (320 g sliced turkey breast from the kosher butcher, in strips 1 cm × 2 cm × 5 cm, or 2½ escalopes sliced in front of you); 200 g Penne rigate (dry weight, 100 g per person); 250 g White button mushrooms (1 × 250 g punnet of ready-sliced mushrooms from the supermarket's chilled section; no slicing needed); 40 g Shallots (1 large or 2 small shallots); 5 g Garlic (1 clove); 80 g Kosher dry white wine (a small glass of dry kosher white wine, one you would drink); 5 g Chicken stock cubes (½ cube, dissolved in 120 g hot water); 200 g Soya cooking cream (pareve) (1 × 200 ml carton, unsweetened and certified pareve); 35 g Hot Dijon-style mustard (2 slightly heaped tbsp, certified pareve: 15 g in the sauce, 20 g at the end off the heat); 25 g Extra virgin olive oil (2½ tbsp: 10 g for the turkey, 10 g for the mushrooms, 5 g for the shallot); 1 g Dried thyme (1 level tsp); 30 g Lemon (¼ lemon, to give 1 tsp juice); 10 g Flat-leaf parsley (a small handful, 1/10 bunch, washed and checked); 0.5 g Ground black pepper (2 pinches); 2 g Fine salt (1 g for the turkey, 1 g for the mushrooms; the sauce needs none, as the stock and mustard are salted); 25 g Coarse salt (for 2.5 litres pasta water, 10 g per litre; about 2.5 g is retained and the rest discarded with the water); 220 g Water (120 g to dissolve the stock and 60–100 g pasta cooking water added at step 6; the saucepan's 2.5 litres are not counted)

meat main dish · world favourites · 3/5 · medium · 40 min, including 30 hands-on

Bistro-style turkey in mustard sauce, made kosher: seared strips, well-browned mushrooms and a sauce deglazed with white wine, enriched with soya cream and sharpened with mustard added off the heat. The penne finish cooking in the sauce.

Ingredients for two

320 g	Turkey breast escalopes (150 g each) 320 g sliced turkey breast from the kosher butcher, in strips 1 cm × 2 cm × 5 cm, or 2½ escalopes sliced in front of you
200 g	Penne rigate dry weight, 100 g per person
250 g	White button mushrooms 1 × 250 g punnet of ready-sliced mushrooms from the supermarket's chilled section; no slicing needed
40 g	Shallots 1 large or 2 small shallots
5 g	Garlic 1 clove
80 g	Kosher dry white wine a small glass of dry kosher white wine, one you would drink
5 g	Chicken stock cubes ½ cube, dissolved in 120 g hot water
200 g	Soya cooking cream (pareve) 1 × 200 ml carton, unsweetened and certified pareve
35 g	Hot Dijon-style mustard 2 slightly heaped tbsp, certified pareve: 15 g in the sauce, 20 g at the end off the heat
25 g	Extra virgin olive oil 2½ tbsp: 10 g for the turkey, 10 g for the mushrooms, 5 g for the shallot
1 g	Dried thyme 1 level tsp
30 g	Lemon ¼ lemon, to give 1 tsp juice
10 g	Flat-leaf parsley a small handful, 1/10 bunch, washed and checked
0.5 g	Ground black pepper 2 pinches
2 g	Fine salt 1 g for the turkey, 1 g for the mushrooms; the sauce needs none, as the stock and mustard are salted
25 g	Coarse salt for 2.5 litres pasta water, 10 g per litre; about 2.5 g is retained and the rest discarded with the water
220 g	Water 120 g to dissolve the stock and 60–100 g pasta cooking water added at step 6; the saucepan's 2.5 litres are not counted

Method

Take the turkey out of the refrigerator 10 minutes ahead, pat thoroughly dry with kitchen paper and season with 1 g salt. Finely chop the shallot, crush the garlic and chop the parsley. Dissolve the half stock cube in 120 g hot water.
Heat 10 g oil over a high heat in a 28 cm sauté pan until shimmering. While it heats, put 2.5 litres water in a covered 4-litre saucepan over a high heat; it will be boiling in time for step 4. Sear the turkey in two batches in a single layer, keeping the strips apart, for 1 minute 30 seconds per side without moving them. They should be golden outside and still pink at the centre. Set aside on a plate with their juices.
Keeping the same sauté pan over a high heat, add 10 g oil and spread out the mushrooms. Leave untouched for 2 minutes, then sauté for 4–5 minutes, until well browned and no longer releasing water. Add the garlic and thyme, stir for 30 seconds, season with 1 g salt and pepper, and set aside with the turkey.
Lower the heat to medium, add 5 g oil and the shallot, and sweat for 2 minutes, stirring, until translucent. Pour in the white wine, scrape up the brown juices with a spatula and reduce by half, 1–2 minutes. Meanwhile, add the coarse salt to the boiling water and put in the penne. Cook for 1 minute less than the packet time, 9–11 minutes; they will finish in the sauce.
Add the stock, soya cream and 15 g mustard to the sauté pan and simmer over a medium heat for 4 minutes, stirring occasionally, until reduced by a good quarter and thick enough to coat a spoon. Return the turkey, mushrooms and their juices and simmer gently, uncovered, for 2–3 minutes, stirring. A strip cut open should have no pink at the centre and its juices should be clear (74°C at the centre if using a thermometer). Immediately turn off the heat and stir in the remaining 20 g mustard and 1 tsp lemon juice off the heat. Taste and season with pepper.
Reserve 150 g pasta cooking water, a large glassful, drain the penne without rinsing and add to the sauté pan with the parsley. Stir over a low heat for 1 minute without boiling, adding 60–100 g cooking water: the sauce should coat every penne and remain fluid at the bottom of the pan. Add a little more water if it sets. Serve immediately on warm plates.

Variants and their steps remain below the recipe.

Lighter version

Penne rigate : 140 g
Extra virgin olive oil : 15 g
add Baby spinach (washed, bagged) 100 g (1 bag, washed and ready to use; nothing to chop or sort)

At step 3, brown the mushrooms in just 5 g oil: they absorb it, then release it as they brown. At step 4, sweat the shallot in the fat remaining in the pan, without adding oil. At step 6, add the baby spinach with the penne and use only 40–60 g cooking water: the leaves wilt in 1 minute of stirring and release a little water.

70 g pasta per person, 10 g less oil and a bag of baby spinach wilted into the sauce, with the same turkey and sauce and no extra cooking time.

On your plate

Recipe

875 kcal · protein 59 g · carbs 79 g · fat 34 g

Quantities per person

160 g Turkey breast escalopes (150 g each)
100 g Penne rigate
125 g White button mushrooms
20 g Shallots
2.5 g Garlic
40 g Kosher dry white wine
2.5 g Chicken stock cubes
100 g Soya cooking cream (pareve)
17.5 g Hot Dijon-style mustard
12.5 g Extra virgin olive oil
0.5 g Dried thyme
15 g Lemon
5 g Flat-leaf parsley
0.25 g Ground black pepper
1 g Fine salt
12.5 g Coarse salt
110 g Water

Cooking tips

The essentials are a very hot sauté pan, turkey seared in a single layer and browned juices lifted with white wine. Mustard added off the heat keeps its bite; do not boil the sauce afterwards. For more texture, replace the final 20 g mustard with wholegrain mustard. Without soya cream, use the same quantity of unsweetened oat cooking cream certified pareve. Never use a plant-based drink thickened with starch: the sauce would lack richness and split with the wine and mustard. No cheese, as this is a meat meal.

Equipment : 28 cm sauté pan, 4-litre saucepan, colander

A French bistro classic, turkey or chicken with mustard in a sauce deglazed with white wine, using pareve soya cream instead of crème fraîche for a meat meal.

Turkey with mustard, mushrooms and penne

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On your plate

Recipe

Cooking tips

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