Minted Mushroom Turkey Ragout

1. 1

   Chop the onion.

2. 2

   Rinse, trim, and thinly slice the mushrooms (if using shiitakes, discard the stems).

3. 3

   Cut the turkey into 1/2-inch cubes.

4. 4

   Stem the mint and coarsely chop the leaves.

5. 5

   Heat the oil in a medium-size saucepan over medium heat.

6. 6

   Add the onion and saute, stirring frequently, until tender, about 5 minutes.

7. 7

   Add the mushrooms, cover the pan, and simmer over low heat, stirring every now and then, until the mushrooms are tender, about 3 minutes more.

8. 8

   Add the turkey and simmer covered until just cooked or heated through, about 3 to 5 minutes.

9. 9

   Add the fresh mint, remove the pan from the heat, and let stand covered until the mint is barely wilted, about 1 minute.

10. 10

    Give the stew a stir and season to taste with salt and pepper.

11. 11

    Turkey Ragout: 1 can (16 ounces) white beans and 1 can (13 3/4 ounces) chicken broth mixed with the leftovers of this stew would make a very fine soup indeed.

* Per serving · 4 servings · Values may vary.

No additional tips available.