Turkey in Cream Sauce with Bulgur and Mushrooms

Ingredients

• turkey breast fillet3.42 oz (97 g)
• yellow onion0.85 oz (24 g)
• fresh button mushrooms0.56 oz (16 g)
• sea salt0.04 oz (1.2 g)
• ground black pepper0.01 oz (0.25 g)
• refined olive oil0.39 oz (11 g)
• heavy whipping cream0.88 oz (25 g)
• bulgurBulgur1.23 oz (35 g)
• fine saltBulgur0.07 oz (2 g)
• unsalted butterBulgur0.46 oz (13 g)
• waterBulgur2.61 oz (74 g)
• cherry tomatoesFor serving0.85 oz (24 g)

Directions

1. Cut the turkey into strips and sauté with the sliced onion and mushrooms.
2. Add the cream and seasonings near the end.
3. Reduce until the cream sauce thickens.
4. Cook the bulgur in salted water until tender and finish with oil.
5. Roast the cherry tomatoes.
6. Serve in a divided plate with the bulgur separate.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.