 TURKEY W/ FUNGHI MISTI |
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For Turkey breast:
4 x 6.5 oz turkey breasts, boneless and skinless (180g)
3 tablespoons extra virgin olive oil (45ml)
1/2 white onion, chopped
1/2 cup white wine (120ml)
salt and pepper to season |
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Funghi misti sauce:
1 pound mushrooms (porcini, field, button, honey fungus, oyster)*
cleaned and chopped (450g)
3 tablespoons extra virgin olive oil (45ml)
1/2 white onion, chopped
3/4 cup white wine (180ml)
Salt and pepper to season
Bunch of Italian parsley, chopped |
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To start your Turkey w/ Funghi Misti: |
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For the Turkey breasts: |
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In a large saucepan, heat extra virgin olive oil and sautÌ onions for a minute or until translucent. |
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Add turkey to the pan and cook for a few minutes on each side. |
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Finish cooking the turkey by adding wine at the very end to deglaze pan. Salt and pepper to season. |
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For the Funghi Misti: |
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In another large saucepan, heat extra virgin olive oil and sautÌ onions for a minute or until translucent. |
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Add mixed mushrooms and cook until soft. |
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Salt and pepper to taste before adding wine. Let wine reduce and cook for a few more minutes. |
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Sprinkle parsley at the very end. |
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Place turkey on a plate and scoop mushroom sauce on top. Serve immediately. |
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Per 4 persone |
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