Turkey Paillard with Cremini Mushrooms
Makes: 4 servings
- 1 lb (450 g) turkey breast scaloppini – about ¼” thick (4 pieces)
- Salt and freshly cracked black pepper (to taste)
- Flour for dredging
- 1 tsp (5 mL) fresh chopped sage
- 2 tbsp (30 mL) butter, divided
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) Worcestershire sauce
- 1 shallot, finely chopped
- 1/3 cup (75 mL) dry vermouth
- 4 cremini mushrooms, thinly sliced
- ¾ cup (175 mL) turkey stock
- 3 whole prunes, pitted and finely chopped
- 1 tsp (5 mL) Dijon mustard
- Sage leaves for garnish (optional)
Preheat oven to 350 F (175 C)
Season turkey with salt and pepper and rub with chopped sage. Dredge lightly on both sides in flour.
In a large skillet, over high heat, melt ½ butter and grapeseed oil. Pan fry the turkey slices until golden, about 1 minute. Drizzle with Worcestershire sauce. Flip slices and brown on other side for another 1 minute, until golden. Remove from heat.
Transfer turkey to a baking sheet until ready to bake.
Meanwhile, return skillet to stove top over high heat. Sauté shallots, until soft, about 1 minute. Deglaze with vermouth and add the cremini mushrooms and cook for about 1-2 minutes or until mushrooms are golden. Reduce to medium high heat, add the stock and prunes, simmer uncovered for 5-7 min until reduced by one third.
While sauce is cooking, bake the turkey at 350 F (175 C) until meat is no longer pink, about 3-4 minutes. Remove immediately or turkey will dry out. Tent loosely with foil. Reserve.
To finish mushroom sauce, add the last tablespoon butter and Dijon mustard and swirl the pan to thicken slightly. Season with salt and pepper. Pour over reserved turkey and garnish with fresh sage.
Recipe courtesy of Christine Cushing (christinecushing.com)
