Turkey Smothered In Wild Mushrooms Recipes

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TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

TURKEY IN A WILD MUSHROOM SAUCE



Turkey in a Wild Mushroom Sauce image

Provided by Food Network

Time 1h40m

Yield 1 serving

Number Of Ingredients 15

6 ounces broccoli florets
4 ounces sweet potatoes
1/4-ounce whole wheat flour
2 (1.5-ounce) turkey medallions
Salt
Black pepper
1 1/2 teaspoons olive oil
1 shallot, peeled and chopped
1.5-ounce button mushrooms, sliced
1.5-ounce oyster mushrooms, sliced
1/3-ounce white wine
1/3-ounce lemon juice
1/3-ounce chicken broth
1 teaspoon Italian parsley, chopped
2 ounces orange slices

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
  • Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
  • Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.

TURKEY IN A WILD MUSHROOM SAUCE



Turkey in a Wild Mushroom Sauce image

Provided by Food Network

Time 1h40m

Yield 1 serving

Number Of Ingredients 15

6 ounces broccoli florets
4 ounces sweet potatoes
1/4-ounce whole wheat flour
2 (1.5-ounce) turkey medallions
Salt
Black pepper
1 1/2 teaspoons olive oil
1 shallot, peeled and chopped
1.5-ounce button mushrooms, sliced
1.5-ounce oyster mushrooms, sliced
1/3-ounce white wine
1/3-ounce lemon juice
1/3-ounce chicken broth
1 teaspoon Italian parsley, chopped
2 ounces orange slices

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
  • Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
  • Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.

TURKEY SMOTHERED IN WILD MUSHROOMS



Turkey Smothered in Wild Mushrooms image

Categories     Mushroom     Poultry     turkey     Sauté     Winter     Shallot     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

SMOTHERED CHICKEN WITH MUSHROOMS



Smothered Chicken with Mushrooms image

A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!

Provided by M Kertello

Categories     Chicken Breasts

Time 53m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breasts
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 (8 ounce) package chopped white mushrooms
¼ cup chopped white onion
1 tablespoon Worcestershire sauce
1 pinch salt and cracked black pepper to taste
1 splash red wine
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
  • Bake in the preheated oven for 15 minutes.
  • Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
  • Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g

PASTA WITH SMOKED TURKEY AND WILD MUSHROOMS



Pasta With Smoked Turkey and Wild Mushrooms image

Make and share this Pasta With Smoked Turkey and Wild Mushrooms recipe from Food.com.

Provided by mtodryk

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 large shallots, chopped
4 portabella mushrooms, stemmed, dark gills removed, chopped (about 8 ounces)
4 cups shiitake mushrooms, chopped & stemmed (about 5 ounces)
1 large red bell pepper, seeded, diced
1 1/2 cups dry white wine
2 cups whipping cream
1 lb smoked turkey, diced (about 3 1/2 cups)
1 lb pasta, penne
3/4 cup romano cheese, grated
1/2 cup chives, chopped

Steps:

  • Heat olive oil in heavy large pot over medium-high heat.
  • Add chopped shallots and sauté 1 minute.
  • Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes.
  • Add white wine and boil until liquid is reduced by half, about 5 minutes.
  • Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes.
  • Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Add pasta to sauce in pot and toss to coat.
  • Add cheese and chives and toss to combine.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 792.1, Fat 39.9, SaturatedFat 21.4, Cholesterol 151.5, Sodium 868.8, Carbohydrate 68.9, Fiber 3.8, Sugar 6.2, Protein 30.2

COD SMOTHERED WITH WILD MUSHROOMS



Cod Smothered With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 cups mushroom broth (see recipe)
4 6-7 ounce cod fillets
Salt and freshly ground black pepper to taste
2 cups mushroom ragout (see recipe)
2 tablespoons minced Italian parsley

Steps:

  • In a large skillet, warm the mushroom broth over medium heat. Carefully lay the cod fillets in the pan, skin side down. Season each fillet lightly with salt and pepper. Spoon the ragout over the cod fillets, cover, reduce the heat to low and cook for 5 to 7 minutes until the fish is tender.
  • Use a spatula to carefully lift the mushroom-topped fish onto 4 individual plates. Divide the poaching broth over each fillet, garnish each with minced parsley and serve with boiled potatoes.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 1 gram, Fiber 1 gram, Protein 34 grams, SaturatedFat 0 grams, Sodium 781 milligrams, Sugar 1 gram

COD SMOTHERED WITH WILD MUSHROOMS



Cod Smothered With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

1 teaspoon olive oil
2 1/2 cups cubed wild mushrooms
1 clove garlic peeled and minced
2 teaspoons salt
Freshly ground pepper to taste
3 tablespoons chopped Italian parsley
1 cup mushroom broth
3 teaspoons fresh lemon juice
4 4-ounce cod fillets

Steps:

  • Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
  • Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 496 milligrams, Sugar 1 gram

PASTA WITH SMOKED TURKEY AND WILD MUSHROOMS



Pasta with Smoked Turkey and Wild Mushrooms image

Categories     Mushroom     Pasta     Poultry     turkey     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
4 large shallots, chopped
4 portobello mushrooms (about 8 ounces), stemmed, dark gills removed, chopped
4 cups chopped stemmed shiitake mushrooms (about 5 ounces)
1 large red bell pepper, seeded, diced
1 1/2 cups dry white wine
2 cups whipping cream
1 pound smoked turkey, diced (about 3 1/2 cups)
1 pound penne pasta
3/4 cup grated Romano cheese
1/2 cup chopped fresh chives

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.

MUSHROOM-SMOTHERED TURKEY SANDWICHES



Mushroom-Smothered Turkey Sandwiches image

I love mushrooms and could eat them everyday. And I love sandwiches for how easy and versatile they are. This one is yummy. You can top it with your choice of cheese before serving.

Provided by Asha1126

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1 cup sliced mushrooms
1 (3/4 ounce) packet mushroom gravy mix
1 cup cold water
1 (9 ounce) package shaved oven-roasted turkey breast
5 hamburger buns, split, toasted

Steps:

  • Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
  • Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
  • Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
  • Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
  • You can top it with your choice of cheese if you want and spoon into buns just before serving.
  • Enjoy.

Nutrition Facts : Calories 226.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 48.6, Sodium 530.4, Carbohydrate 24.5, Fiber 1.2, Sugar 3.1, Protein 20.3

WILD MUSHROOM STUFFING FOR TURKEY



Wild Mushroom Stuffing for Turkey image

A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market.

Provided by Christine L.

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Yield 5

Number Of Ingredients 18

2 cups hot water
1 ounce dried porcini mushrooms
1 ¾ pounds egg bread, crust trimmed
6 tablespoons unsalted butter
4 cups coarsely chopped leeks
1 cup shallots, chopped
1 ¼ pounds crimini mushrooms, sliced
½ pound fresh sliced shiitake mushrooms
2 cups chopped celery
1 cup chopped fresh parsley
1 cup chopped toasted hazelnuts
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 eggs
¾ cup chicken stock
salt to taste
ground black pepper to taste
1 cup dried porcini mushrooms

Steps:

  • Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
  • Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
  • Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
  • To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
  • TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g

MUSHROOM-SMOTHERED TURKEY SANDWICHES



Mushroom-Smothered Turkey Sandwiches image

Skillet-sautéed mushrooms on a turkey sandwich will have your family thanking you. But adding the cheese is how you'll get your applause.

Provided by My Food and Family

Categories     Home

Time 23m

Yield Makes 5 servings, one sandwich each.

Number Of Ingredients 6

1 Tbsp. butter
1 cup sliced fresh mushrooms
1 pkt. (0.75 oz.) mushroom gravy mix
1 cup cold water
2-1/2 KRAFT Big Slice Swiss Cheese Slices
5 hamburger buns, split, toasted

Steps:

  • Melt butter in large skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently.
  • Add water gradually to dry gravy mix in small bowl, stirring with wire whisk until well blended. Add to mushrooms; mix well. Bring to boil, stirring frequently. Cook 1 min. or until thickened, stirring constantly. Add turkey; toss to coat. Cook 2 min. or until heated through, stirring occasionally.
  • Cut the 2 large cheese slices crosswise in half. Fill buns with the cheese and turkey mixture.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 930 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 15 g

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