Turkey con Funghi Misti: Turkey with Mushroom Medley

Recipe courtesy David Rocco
Show: David Rocco's Dolce Vita Episode: The Hunt for Funghi
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • For turkey breast
  • 3 tablespoons extra-virgin olive oil
  • 1/2 white onion, chopped
  • 4 (6-ounce) boneless, skinless slices turkey breast
  • 1/2 cup white wine
  • Salt and freshly ground black pepper
    • Salt and finely ground black pepper
    • 3/4 cup white wine
    • Bunch of fresh Italian parsley, chopped
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    Directions

    For the turkey breasts: In a large saucepan, heat the extra-virgin olive oil and saute the onion for a minute, or until translucent. Add the turkey to the pan, and cook for a few minutes on each side. Finish cooking the turkey by adding the wine at the very end to deglaze the pan. Season with salt and pepper, to taste.

    For the sauce: In another large saucepan, heat the extra-virgin olive oil and saute the onion until translucent. Add the mixed mushrooms, and cook until soft. Season with salt and pepper, to taste, before adding the wine. Let the wine reduce, and cook for a few more minutes. Sprinkle with parsley at the very end.

    Transfer the turkey to a warmed plate and scoop the mushroom sauce on top. Serve immediately.

    SERVINGS: 4
    Calories: 420
    Total Fat: 24 grams
    Saturated Fat: 3.5 grams
    Protein: 43 grams
    Total carbohydrates: 7 grams
    Sugar: 3 grams
    Fiber: 2 grams
    Cholesterol: 99 milligrams
    Sodium: 411 milligrams

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on January 09, 2013

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      Didn't have any turkey so I used thin chicken breasts and served it with broccoli and corn. Everyone thoroughly enjoyed the meal! I definitely plan on making this again with turkey. Thank you David!

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    • on April 14, 2012

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      I developed a new love for turkey and mushrooms. Getting acquainted with a new preparation for turkey and shopping for varieties of mushrooms.

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    • on November 21, 2011

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      What a delightful recipe!!! I cut cutlets from a couple of boneless, skinless chicken breasts, pounded them out, and substituted these for the turkey...will definitely make with turkey but needed to use the chicken up. Served with a saffron risotto and roasted winter vegetables. The entire family licked their plates!

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