Yep you read right Mushrooms that great woodsy feeling that allot of our mountains in Italy have but we usually use the regular ones more readily available and the ones we get from mushroom hunters that go into the "Bosco" Woods bring back the good ones used in our homemade macaroni recipes.
This is not a light weight dish but a savory one, picked this one up years and years ago and my family always request it, memories ahh, easy to prepare in a short amount of time.
Turkey is very bland and for a restaurant to serve it they better use two things butter or cream to flavor this meat, very different than Chicken its on the more moist side, where chicken is more dryer but has more flavor;
Try this recipe and you will love it we do
Turkey with a cream sauce, mushrooms all in one pan!
serves 4 people
1 1/2 lbs. of Turkey Brest (Have your butcher slice them or get them precut)
4 Shallots or 1 small onion
A glass of white wine
3 tbs. of butter (you can use 1/4 c. of olive oil)
1 pint of heavy cream
parsley
4 oz. of mushrooms
Salt, Black Pepper
Fry your mushrooms that you can cut in quarters or in sliced in the butter or olive olio . Do not add any salt your mushrooms it brings out the water in them also makes them dark . Now flattened slices of turkey with a meat mallet ,if you don't have one use a wine bottle just make sure to cover your meat with cellophane first. Add them to the mushrooms don't worry if they go right on top of the mushrooms, your going to be adding the heavy cream. Brown them on both sides. After a few minutes pour in a bit 'of white wine and season with salt and pepper. Now add the cream and cook for a few minutes to thicken slightly but without making it dry. Two or three minutes should be sufficient.
Ready! plate and eat serve with a nice Italian mixed salad.
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