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Sliced mushrooms star in this tender turkey recipe. “It takes just minimal preparation and makes a great main dish,” enthuses Nancy Zimmerman of Cape May Court House, New Jersey.
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: 1 cup equals 209 calories, 7 g fat (4 g saturated fat), 88 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
Originally published as Tasty Turkey and Mushrooms in Cooking for 2 Fall 2005, p16
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Reviewed on Dec. 22, 2011 by stephanieann1983
I think next time I will cut the turkey up into small pieces but otherwise this is wonderful!
Reviewed on Mar. 12, 2011 by raceywlf
I sauteed the garlic in olive oil, with a little butter, then I used chicken tenders in place of the turkey, since I didn't have any, removed and the cooked the mushrooms until they browned not turning, then added the broth etc, the only other thing I changed was add half the tomato paste. My husbandjust loved it, he's a great fan of sauces.will definitely do again.
I sauteed the garlic in olive oil, with a little butter, then I used chicken tenders in place of the turkey, since I didn't have any, removed and the cooked the mushrooms until they browned not turning, then added the broth etc, the only other thing I changed was add half the tomato paste. My husband
just loved it, he's a great fan of sauces.
will definitely do again.
Reviewed on Jan. 11, 2010 by Aseleener
I liked this dish. I used olive oil instead of butter to saute the garlic. The only thing I would change in the future would be to saute the mushrooms before adding the broth. Cooking the mushrooms in the broth took a lot longer. I think it would be quicker to saute the mushrooms, then when they are tender, add the tomato paste and broth. I think it will cut down on the broth a bit as well. I found it to be too runny and added some cornstarch to thicken it up a bit. With the changes listed, I will be making this again.
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