Name: Turkey Con Funghi Misti
Yield: 4 servings
Ingredients: 4 (6 1/2 ounce) turkey breast, boneless and skinless; 3 tablespoons extra virgin olive oil; 12 white onion, chopped; 12 cup white wine; salt and pepper (to season); 1 lb mushroom, cleaned and chopped (porcini, field, button, honey fungus, oyster); 3 tablespoons extra virgin olive oil; 12 white onion, chopped; 34 cup white wine; salt and pepper (to season); 1 bunch Italian parsley, chopped

Servings: 4 persons

4 (6 1/2 ounce) turkey breast, boneless and skinless
3 tablespoons extra virgin olive oil
12 white onion, chopped
12 cup white wine
salt and pepper (to season)
1 lb mushroom, cleaned and chopped (porcini, field, button, honey fungus, oyster)
3 tablespoons extra virgin olive oil
12 white onion, chopped
34 cup white wine
salt and pepper (to season)
1 bunch Italian parsley, chopped

1
For turkey breast: In a large saucepan, heat extra virgin olive oil and saute onions for a minute or until translucent.
2
Add turkey to the pan and cook for a few minutes on each side.
3
Finish cooking the turkey by adding wine at the very end to deglaze pan.
4
Salt and pepper to season.
5
Funghi misti sauce: In another large saucepan, heat extra virgin olive oil and saute onions for a minute or until translucent.
6
Add mixed mushrooms and cook until soft.
7
Add salt and pepper to taste before adding wine.
8
Let wine reduce and cook for a few more minutes.
9
Sprinkle parsley at the very end.
10
Place turkey on a plate and scoop mushroom sauce on top.
11
Serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Turkey Con Funghi Misti

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