Turkey in Mushroom Sauce

1. 1

   Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat.

2. 2

   Arrange turkey cut side down.

3. 3

   Saute 2 minutes per side, or until opaque at center and browned.

4. 4

   Remove to a serving platter; tent with foil to keep warm.

5. 5

   Heat remaining 12 Tbsp oil in the skillet.

6. 6

   Add mushrooms and saute 4 to 5 minutes until browned.

7. 7

   Pour in soup and bring to a gentle boil.

8. 8

   Spoon half over turkey; serve the rest at the table.

9. 9

   Sprinkle with chopped parsley, if desired.

10. 10

    Different Takes: Saute 2 thinly sliced onions along with the mushrooms.

11. 11

    Add 14 cup Madeira wine, dry vermouth or dry sherry to the mushrooms just before adding the soup.

12. 12

    Garnish with chopped chives instead of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.