Turkey breast strips in a creamy mushroom gravy served over nutty buckwheat.
200 gTurkey breast
60 gCream
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15 gButter
120 gPortabella Mushroom
60 gOnion
2 clovesGarlic
0.5 cupBuckwheat
0.75 cupChicken Broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Simmer buckwheat with chicken broth and salt for 12 minutes until tender.
Season turkey with salt and black pepper and sear in cooking oil for 5 minutes.
Add onion, garlic, portabella mushroom, and butter, then cook for 7 minutes.
Stir in cream and simmer for 3 minutes to make a gravy.