Garlic Mushroom Turkey Slices Recipes

GARLIC-MUSHROOM TURKEY SLICES

Steps:

• In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan., Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY

Steps:

• For garlic paste:
• Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
• For turkey and gravy:
• Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
• Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
• Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.

TURKEY-MUSHROOM PATTY MELTS

Steps:

• Heat a skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring, until tender, 5 minutes. Add 1 tablespoon oil and garlic; cook 1 minute. Let cool 10 minutes; transfer to a bowl and stir in turkey, 1 teaspoon salt, and 1/4 teaspoon pepper. Shape into four 1/2-inch-thick patties; refrigerate 20 minutes. Toss lettuce with dill, lemon juice, and 2 tablespoons oil; season.
• Brush bread slices on one side with oil and on other with mustard. Heat cleaned skillet over medium-high; swirl in remaining oil. Add burgers; cook, flipping once, about 3 minutes a side. Transfer to a plate; reduce heat to low. Add bread, oil-side down; top with cheese and burgers. Cover; cook until cheese melts, 3 minutes. Serve with salad, dill sprigs, and more mustard.

MUSHROOM TURKEY CASSEROLE

Steps:

• Heat oven to 325.
• Prepare rice as the packaging directs. You can leave out any salt or fat.
• While rice is cooking combine the bread crumbs with the parmesan.
• Melt the butter in a skillet and add the onion, garlic, and mushrooms. Saute until the onion is tender (about 10 minutes).
• Stir in the remaining ingredients and add rice. Mix this well.
• Transfer mixture to a 1 1/2 quart casserole dish that has been coated with the cooking spray, then sprinkle with the bread crumb mixture.
• Bake at 325 for about 30 minutes, you are looking for a nice golden brown color.

GARLICKY MUSHROOMS SUPREME

Steps:

• Saute mushrooms in olive oil, covered about 15 minutes.
• Uncover; add garlic, parsley, salt and pepper.
• Simmer until liquid evaporates.
• Dont let the garlic brown.