Turkey Fillets in Wild Mushrooms

Make sure to slice the turkey tenderloins thin, for best results. If the mushrooms listed in the recipe aren't available, make substitutions, picking out the best ones in the store.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs turkey tenderloins, sliced 1/4-inch thick
• 6  tablespoons butter, divided use
•  salt and pepper
• 8  ounces cremini mushrooms, sliced
• 8  ounces  oyster mushrooms, sliced
• 8 -10  ounces shiitake mushrooms, stemmed, sliced
• 1⁄2 cup  finely chopped shallot (about three)
• 1  cup low sodium chicken broth
• 4  tablespoons dry sherry (or medium-dry)
• 4  tablespoons  chopped tarragon leaves, divided

Directions

1. Melt two tablespoons butter in a large skillet or heavy sauté pan. Fry turkey for 1-2 minutes on each side. Remove season with salt and pepper, stirring well.
2. Melt remaining butter, adding prepared mushrooms and shallots.
3. Season with salt and pepper. Cover and cook, rather slowly, until wilted, about 5 minutes. Uncover and cook 5-8 minutes longer.
4. Stir in the broth, sherry and half of the herbs. Bring to the simmer and cook to coating consistency.
5. Add turkey fillets to rewarm without simmering. Stir in reserved herbs. Serve at once.