Turkey Marsala with Wild Mushrooms
We love mushrooms and can think of a number of ways to use them, some standard and some atypical. Tonight for dinner Chef Zach was inspired to make turkey Marsala, with wild mushrooms and cream enhancing the entree. All that rich sauce could use a starch to help mop it up, so try this with cheesy polenta pancakes. And don’t forget to balance your meal with vegetables, like sauteed rainbow chard.
2 turkey breast cutlets
1 box of low-sodium chicken broth
1 cup of flour
1/3 cup of Marsala wine
1 oz. each of alba clamshell, brown clamshell, forest nameko, and velvet pioppini mushrooms
1/4 cup of Straus cream
2 tbs. of extra virgin olive oil
1/2 tsp. of minced garlic
Salt and pepper to taste
Reduce the chicken broth in a sauce pan over medium heat. You want to reduce it by half in order to concentrate the flavors.
Dredge the turkey cutlets in flour. Heat the olive oil in a nonstick pan over medium heat. Put the turkey in the pan, one cutlet at a time with about 20 seconds in between. If you can fit two in the pan that’s awesome, but you want at least 1″ of space between the cutlets, and they shouldn’t touch the side of the pan, either.
Cook each side for about 3 minutes, then remove from the pan and transfer to a plate. Cover with foil to keep warm.
Add the mushrooms and garlic to the pan and increase the heat to medium-high. Saute for 2 minutes until softened. Add the wine and chicken broth, and cook for about 1 minute. Finally add the cream, and cook until reduced and thickened, reaching nappe (thick enough to coat the back of a spoon).
Put the turkey cutlets back in the pan for 1 minute to warm up the meat and coat with sauce. Plate and serve.