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Recipes

Turkey Smothered in Wild Mushrooms

By Melanie Barnard and Brooke Dojny

Recipe information

  • Yield

    Makes 2 Servings

Ingredients

4

3-ounce turkey breast fillets (each about 1/4 inch thick)

2

tablespoons (1/4 stick) butter

12

ounces fresh assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced

1

/4 cup finely chopped shallots

1

/2 cup low-salt chicken broth

2

tablespoons dry Sherry

2

tablespoons chopped fresh tarragon

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

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