TURKEY BREAST WITH MUSHROOM SAUCE
Make and share this Turkey Breast With Mushroom Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Turkey Breasts
Time P7DT10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the turkey, skin side up, in a 5 quart slow cooker.
- Brush with butter.
- Sprinkle with parsley, tarragon, salt and pepper.
- Top with mushrooms.
- Pour wine over all.
- Cover and cook on LOW for 7-8 hours.
- Remove turkey and keep warm.
- Skim fat from cooking juices.
- In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
TURKEY FILLET IN MUSHROOM SAUCE
Make and share this Turkey Fillet in Mushroom Sauce recipe from Food.com.
Provided by Happy Harry 2
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, garlic and salt. Pour onto plate and dredge fillets.
- Melt butter in skillet over medium heat. Brown turkey about 10 minutes on each side. Remove and set aside.
- Add olive oil to skillet. Add mushrooms and saute about 10 minutes.
- Dilute bouillon powder in water, add parsley and whisk together. Add to mushrooms. Cook 3-5 minutes, whisking until thick.
- Arrange fillets on platter and pour mushroom sauce on top.
- Serve warm.
Nutrition Facts : Calories 96.8, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.8, Sodium 534.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.6, Protein 3
TURKEY FILLETS IN WILD MUSHROOMS
Make sure to slice the turkey tenderloins thin, for best results. If the mushrooms listed in the recipe aren't available, make substitutions, picking out the best ones in the store.
Provided by Tuck Burnette
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt two tablespoons butter in a large skillet or heavy sauté pan. Fry turkey for 1-2 minutes on each side. Remove season with salt and pepper, stirring well.
- Melt remaining butter, adding prepared mushrooms and shallots.
- Season with salt and pepper. Cover and cook, rather slowly, until wilted, about 5 minutes. Uncover and cook 5-8 minutes longer.
- Stir in the broth, sherry and half of the herbs. Bring to the simmer and cook to coating consistency.
- Add turkey fillets to rewarm without simmering. Stir in reserved herbs. Serve at once.
Nutrition Facts : Calories 433.7, Fat 19.5, SaturatedFat 11.5, Cholesterol 151.3, Sodium 276.5, Carbohydrate 15.1, Fiber 3.2, Sugar 3.2, Protein 48.8
TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
- Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
WILD MUSHROOM TURKEY GRAVY
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Provided by Food Network
Time 25m
Yield 8 servings (about 1 2/3 cups)
Number Of Ingredients 9
Steps:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams
TURKEY IN A WILD MUSHROOM SAUCE
Provided by Food Network
Time 1h40m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
- Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
- Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.
WILD MUSHROOM STUFFING FOR TURKEY
A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market.
Provided by Christine L.
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 5
Number Of Ingredients 18
Steps:
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
- Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
- To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g
WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
Categories Mushroom Onion Poultry turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
- Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
- Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
TASTY TURKEY AND MUSHROOMS
Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.
Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PENNE WITH TURKEY AND WILD MUSHROOMS
Provided by Joan Brett
Categories Mushroom Pasta turkey Sauté Quick & Easy Dinner Bon Appétit Colorado Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
- Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
- Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.
TURKEY WITH MUSHROOM SAUCE
When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.
Nutrition Facts :
TURKEY SCALOPPINE WITH MUSHROOOMS
Categories Mushroom Poultry turkey Sauté Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
- Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
- Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.
TURKEY SMOTHERED IN WILD MUSHROOMS
Steps:
- Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm.
- Melt remaining 1 tablespoon 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 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.
MUSHROOM AND TURKEY STIR-FRY
My family loves this fast-to-fix stir-fry featuring turkey instead of the usual chicken. It's very colorful and has a nice crunch from the snowpeas and chunks of sweet red pepper.-Sally Moulton, Greene, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the sugar and cornstarch. Stir in water and soy sauce until smooth; set aside. In a skillet, saute the peas, red pepper and mushrooms in oil until tender. Add the turkey and soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
PASTA WITH SMOKED TURKEY AND WILD MUSHROOMS
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.
TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE
Make and share this Turkey Escalopes With Hot Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
- Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
- Add the remaining oil to the pan and gently sauté the garlic, chilis and onion for 3 minutes.
- Add the sliced mushrooms and continue to sauté for 3 more minutes or until the onion and mushrooms have softened but not browned.
- Sprinkle in the remaining flour and cook, stirring for 2 minutes.
- Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
- Add the sherry and creme fraîche, then cook for 2 more minutes.
Nutrition Facts : Calories 138.6, Fat 7.9, SaturatedFat 1.2, Cholesterol 2.2, Sodium 364, Carbohydrate 12.3, Fiber 1.2, Sugar 4.1, Protein 4.7
More about "turkey in a wild mushroom sauce food"
TURKEY IN A WILD MUSHROOM SAUCE – RECIPES NETWORK
From recipenet.org
BRAISED TURKEY LEGS WITH WILD MUSHROOM STUFFING - FOOD.COM
From food.com
TURKEY WITH A WILD MUSHROOM CRUST – SO YUMMY COOKBOOKS
From propertastyrecipes.wordpress.com
WILD TURKEY WITH MUSHROOMS AND BALSAMIC VINEGAR
From realtree.com
TURKEY IN A WILD MUSHROOM SAUCE RECIPE
From crecipe.com
TURKEY SCALOPPINE IN WILD MUSHROOM SAUCE RECIPE - IFOOD.TV
RECIPE: ROAST TURKEY WITH WILD MUSHROOMS - LOS ANGELES TIMES
From latimes.com
HERB-ROASTED TURKEY WITH WILD MUSHROOM GRAVY - FOOD …
From foodandwine.com
TURKEY & MUSHROOMS IN A CREAMY WHITE WINE SAUCE - JULIA'S CUISINE
From juliascuisine.com
WILD MUSHROOM STUFFED TURKEY BREAST WITH CRANBERRY SAUCE
From recipelion.com
ROAST TURKEY WILD MUSHROOM ROULADE RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TURKEY IN A WILD MUSHROOM SAUCE RECIPE
From crecipe.com
STUFFED TURKEY ROAST WITH MUSHROOM SAUCE | RICARDO
From ricardocuisine.com
ROAST TURKEY WITH WILD MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST TURKEY WITH WILD MUSHROOMS RECIPE - LOS ANGELES TIMES
From latimes.com
HERBED-LEMON TURKEY WITH WILD MUSHROOM GRAVY - EATINGWELL
From eatingwell.com
TURKEY AND WILD MUSHROOM SAUCE - THE GILDED FORK™
From gildedfork.com
TURKEY SMOTHERED IN WILD MUSHROOMS RECIPE - COOKING INDEX
From cookingindex.com
CREAMY MUSHROOM SAUCE WITH ROASTED TURKEY - JOSEFA FOODS
From josefafoods.com
TURKEY WITH MUSHROOM-WINE SAUCE RECIPE - EATINGWELL
From eatingwell.com
TURKEY AND WILD MUSHROOM BOLOGNESE - RECIPE! - LIVE. LOVE.
From genabell.com
SEARED TURKEY WITH WILD MUSHROOM SAUCE - LOS ANGELES TIMES
From latimes.com
WILD TURKEY AND MUSHROOM MEATLOAF RECIPE - FOOD NEWS
From foodnewsnews.com
TURKEY IN A WILD MUSHROOM SAUCE RECIPE RECIPE
From crecipe.com
LEFTOVER TURKEY IN GRAVY - NATASHASKITCHEN.COM
From natashaskitchen.com
ROAST TURKEY WITH WILD MUSHROOM GRAVY - THANKSGIVING RECIPES
From goodhousekeeping.com
POLENTA WITH TURKEY AND WILD MUSHROOM SAUCE - READER'S DIGEST ASIA
From rdasia.com
TURKEY IN MUSHROOM SAUCE - WOMAN'S DAY
From womansday.com
TURKEY SMOTHERED IN WILD MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love