Turkey Smothered in Wild Mushrooms

(turkey, mushrooms )

Turkey Smothered in Wild Mushrooms
Turkey Smothered in Wild Mushrooms

Yield: 4 servings

Compliment this entrée with braised brussels sprouts and buttered orzo. Warm gingerbread squares make a great ending.


4 3-oz. turkey breast fillets (each ¼" thick)
2 Tbsp (¼ stick) butter
12 oz. fresh wild mushrooms
      (oyster, crimini, & stemmed shiitake) sliced
¼C finely chopped shallots
½ C low-salt chicken broth
2 Tbsp dry Sherry
2 Tbsp chopped fresh tarragon


  1. Sprinkle turkey fillets with salt and pepper. Melt 1 Tbsp butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 min per side. Transfer turkey to 4 plates. Tent with foil to keep warm.
  2. Melt remaining 1 Tbsp butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 min.
  3. Uncover and sauté until tender, about 2 min longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 min.
  4. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.