Skip to main content
Epicurious
Bon Appétit

Turkey Smothered in Wild Mushrooms

3.0

(5)

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

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

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.

TagsTurkeyPoultryOyster MushroomMushroomVegetableCrimini MushroomShiitake MushroomMainDinnerGluten FreeNut FreeEasyQuickWeeknight MealsSauteBon Appétit
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.