Sesame-Crusted Turkey Breast with Lemon Edamame Cream and Roasted Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cremini mushrooms on a baking tray and toss them with 15 ml (1 tbsp) olive oil, half of the minced garlic, the fresh thyme, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 18 to 20 minutes, stirring halfway through, until browned.

2. 2

   While the mushrooms roast, place the edamame in a small saucepan with the chicken broth. Cook over medium heat for 4 to 5 minutes until tender and heated through.

3. 3

   Transfer the cooked edamame to a blender or food processor with the Greek yogurt, 15 ml (1 tbsp) lemon juice, the zest of half the lemon, the remaining minced garlic, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Blend until thick and smooth. If you want a lighter texture, add 1 to 2 extra tablespoons of hot water. Keep warm.

4. 4

   Pat the turkey breast fillets dry with paper towels. Rub them with the Dijon mustard and season both sides with sweet paprika, the remaining salt, and the remaining black pepper. Press the sesame seeds onto one side of each fillet to create an even crust.

5. 5

   Heat a large oven-safe skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Place the turkey fillets sesame-side down and sear for 2 minutes. Turn them over and cook for 1 more minute.

6. 6

   Transfer the skillet to the oven at 220 °C / 425 °F and roast the turkey for 8 to 10 minutes, or until fully cooked and juicy. Remove the skillet from the oven and let the turkey rest for 5 minutes. Just before serving, top with the remaining lemon zest and a few drops of the remaining juice.

7. 7

   To serve, spread the lemon edamame cream onto plates, place the sesame-crusted turkey breast on top, and add the roasted garlic-thyme mushrooms on the side.