Recipe courtesy of David Rocco
Print
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

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
Funghi Misti Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 1/2 white onion, chopped
  • 1 pound assorted mushrooms (recommended: porcini, field, button, honey fungus, oyster), cleaned and chopped
  • Salt and finely ground black pepper
  • 3/4 cup white wine
  • Bunch of fresh Italian parsley, chopped

Directions

Watch how to make this recipe.

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.

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