Grilled
Turkey Filets with Mixed Mushroom Sauce
Olive oil
1/2 cup chopped onion
1 cup button mushrooms, sliced
1 cup brown crimini mushrooms, sliced
1 cup shiitake mushrooms, sliced
14 1/2 ounces turkey
broth
2 tbsp cornstarch
1 tbsp fresh chopped parsley
1 tsp granulated sugar
1/8 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp coarse black pepper
2 tbsp Olive Oil
1 1/4 pounds turkey Breast Filets
Lightly coat grill with olive oil while it is heating up. Prepare
grill for medium direct heat cooking.
Place a large skillet over medium high heat until hot. Coat
skillet with olive oil, add onions and mushrooms and cook 3-5 minutes or until
liquid from mushrooms has evaporated, stirring frequently.
In a small mixing bowl, combine broth and cornstarch and stir
until cornstarch is completely dissolved. Add broth mixture, parsley, sugar,
thyme, salt and pepper to mushrooms. Bring to a boil; stir until thickened.
Remove from heat and cover to keep warm.
Brush filets lightly with olive oil and place on rack over
medium hot grill. Turn one to two times for even cooking and browning. Cook 5 to
7 minutes per side or until meat is no longer pink. Serve with mushroom sauce
Cooking Time: 10-20 minutes |
