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Turkey Mushroom Supreme

 Turkey Mushroom Supreme
This recipe was served to me and other co-workers as a thank-you for help we gave to a West Point officer in getting his book published. It was very good, so I asked him for the recipe and have made it many times since.
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup diced green pepper
  • 1 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon curry powder
  • 1/8 to 1/4 teaspoon dried tarragon
  • 1/8 teaspoon ground coriander
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 cups diced cooked turkey or chicken
  • 1/2 cup frozen peas, thawed
  • 1 jar (4 ounces) diced pimientos, drained
  • 6 frozen puff pastry shells, baked

Directions

  • In a large saucepan, saute pepper and mushrooms in butter until
  • pepper is crisp-tender.
  • Meanwhile, combine the flour and seasonings; stir into vegetables.
  • Stir in broth and milk until blended. Bring to a boil. Cook and stir
  • for 1-2 minutes or until thickened.
  • Add turkey and peas; heat through. Gently stir in pimientos. Spoon

2 of 2

Turkey Mushroom Supreme (continued)

Directions (continued)

  • into shells and serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 440 calories, 25 g fat (9 g saturated fat), 59 mg cholesterol, 624 mg sodium, 34 g carbohydrate, 4 g fiber, 20 g protein.