Juicy Turkey Steaks in Mushroom Sauce with Wild Rice

Rinse the wild rice under running water and cook it in salted water according to the package instructions (usually 20–25 minutes). Drain and let it rest in a covered pot.

Lightly pound the turkey steaks, then season with salt and pepper. Heat 1 tablespoon of oil in a large pan and cook the steaks over high heat for 3–4 minutes on each side, until golden brown. Remove the meat from the pan and keep it warm.

In the same pan, add the remaining oil and sauté the shallot. Once translucent, add the sliced mushrooms. Cook the mushrooms over high heat for 5–7 minutes, until all the liquid evaporates and they turn golden.

Add the garlic and thyme, cook for another 1 minute, then pour in the vegetable stock. Let it simmer gently for 5 minutes to slightly reduce the liquid.

Stir in the cream and return the turkey steaks to the pan. Cook everything together over medium heat for another 2–3 minutes, until the sauce thickens and the meat is heated through.

Serve the steaks on a bed of wild rice, generously topped with the mushroom sauce and sprinkled with fresh parsley.