Heat the butter in a frying pan or casserole and cook the sliced mushrooms, garlic and thyme leaves for 4 minutes until the mushrooms are tender.
40 g Butter, 250 g Chestnut Mushrooms, 3 Garlic Cloves, 2 teaspoon Thyme Leaves
Stir in the flour and cook for 1 minute.
1 tablespoon Plain Flour
Pour in the wine and let it bubble for 2 minutes.
100 ml White Wine
Add the chicken stock, bring to a boil, then turn down the heat to low and simmer for 5 minutes.
300 ml Chicken Stock
Add the cream and frozen peas and cook for 5 minutes.
100 ml Double Cream, 150 g Frozen Peas
Finally, mix in the cooked turkey and cook for a couple of minutes to warm the turkey pieces through. Season and serve with chopped parsley and grated Parmesan.
600 g Leftover Turkey, 1 tablespoon Parsley, 3 tablespoon Grated Parmesan, ½ teaspoon Salt, ¼ teaspoon Pepper