– Finely dice the onions and mushrooms.
– Brown the onions in a frying pan with a drizzle of olive oil. When golden, add the mushrooms and sauté, then cover and cook for 5 minutes.
– Use a rolling pin to spread out the turkey fillets on a cutting board. You can also cover the turkey fillets with a sheet of cling film.
– Spread the duxelles over the turkey fillets and roll them up, wrapping them with kitchen twine.
– Cook the turkey rolls in a sauté pan with a drizzle of olive oil for a few minutes, then turn them over, add the wine and water, cover and cook for 5 to 10 minutes over a low heat.
– Serve with pommes dauphines.