Turkey Mushroom Medley

INGREDIENTS

• 3 tablespoons olive oil, divided
• 4 turkey breast cutlets (about 1-1/2 pounds)
• 1 pound Modern mixed specialty mushrooms, cleaned and trimmed
  (makes 5 to 6 cups)
• 1/2 cup chopped onion
• 2 teaspoons finely chopped garlic
• 1/4 cup water
• 2 tablespoons port, medium-dry sherry or red wine (optional)
• 1 teaspoon chopped fresh thyme, rosemary or parsley or 1/2 teaspoon dried herbs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

INSTRUCTIONS

Select which-ever specialty mushrooms are available in your market or use a quarter pound each of criminis, portabellas, shiitakes and oyster mushrooms. Remove stems from shiitakes and oysters and quarter portabellas before cooking.

In large nonstick skillet, over medium-high heat, heat 1 tablespoon of the oil. Cook turkey cutlets until brown on both sides and cooked through, 12 to 15 minutes. Meanwhile in another large skillet, heat remaining 2 tablespoons oil. Add mushrooms (except oysters, if using), onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Stir in water and port; cook until liquid evaporates, about 3 minutes. Mix in thyme, salt and pepper. Add oyster mushrooms, if using; cook until barely softened, about 2 minutes. Serve mushroom mixture over turkey cutlets.

Yield: 4 servings