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Tasty Turkey and Mushrooms Recipe

Tasty Turkey and Mushrooms Recipe

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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 pound boneless skinless turkey breast, cut into 2-inch strips
  • 3/4 cup reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 2 cups sliced fresh mushrooms
  • 1/8 teaspoon salt

Directions

  • 1. In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through. Yield: 2 servings.

Nutritional Facts

1 cup: 209 calories, 7g fat (4g saturated fat), 88mg cholesterol, 435mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 31g protein Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews for Tasty Turkey and Mushrooms

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MY REVIEW
sdipiazza
Reviewed Jul. 19, 2014

"Delicious...I changed it a bit. I didn't have 2 cups of mushrooms so I added two small red skinned potatoes and two hand fulls of broccoli. Turned out really good. Definitely worth doing again."

MY REVIEW
stephanieann1983
Reviewed Dec. 22, 2011

"I think next time I will cut the turkey up into small pieces but otherwise this is wonderful!"

MY REVIEW
raceywlf
Reviewed Mar. 12, 2011

"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."

MY REVIEW
Aseleener
Reviewed Jan. 11, 2010

"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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