Turkey Con Funghi Misti
Indulge in the rich, earthy flavors of "Turkey Con Funghi Misti," a comforting Italian-inspired dish that pairs tender turkey breast with a medley of sautéed mixed mushrooms in a creamy, herb-infused sauce. This recipe highlights flavorful cremini, shiitake, and oyster mushrooms, cooked to perfection with garlic, thyme, and a splash of dry white wine, creating a luxurious base for the turkey. Finished with a velvety blend of heavy cream and chicken broth, this one-pan meal is both elegant and approachable, making it ideal for weeknight dinners or special occasions. Serve it with crusty bread, fluffy mashed potatoes, or al dente pasta to soak up every drop of the savory sauce. Ready in just 45 minutes, this dish is a must-try for mushroom lovers and fans of creamy, comforting recipes!
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Recipe Information
Ingredients
- 600 grams Turkey breast (boneless)
- 300 grams Mixed mushrooms (cremini, shiitake, oyster, etc.)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh thyme
- 120 milliliters White wine (dry)
- 180 milliliters Heavy cream
- 120 milliliters Low-sodium chicken broth
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Thinly slice the turkey breast into approximately 1/2-inch thick strips and season lightly with salt and black pepper. Set aside.
Gently clean and trim the mixed mushrooms. Slice them into bite-sized pieces if necessary.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the seasoned turkey strips to the skillet and sear them until golden brown on both sides, about 2-3 minutes per side. Remove the turkey from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Lower the heat to medium and sauté the minced garlic for 30 seconds until fragrant.
Add the mixed mushrooms to the skillet, sprinkle with the fresh thyme, and sauté until the mushrooms release their moisture and are browned, about 5-7 minutes.
Pour in the white wine and scrape the bottom of the pan to deglaze, letting it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream and chicken broth to the skillet, stirring well. Let the sauce simmer for 5 minutes to thicken slightly.
Return the seared turkey strips to the skillet and cook for another 5-7 minutes over low heat, ensuring they are fully cooked and coated in the sauce.
Taste and adjust the seasoning with additional salt and pepper, if required.
Sprinkle with freshly chopped parsley just before serving and enjoy hot alongside crusty bread, mashed potatoes, or pasta.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3103 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
