turkey and mushroom cream sauce

In dinner on October 13, 2009 at 1:22 pm

start by wiping your mushrooms with a damp paper towel. (never, ever wash mushrooms. they will just soak up the water and that ruins them!)


i used 2 portobello caps, but any kind will do. about a cup/cup and a half, sliced.


brown your mushies in a large skillet with a tablespoon each of butter and olive oil, salt and pepper. remove.



then brown half an onion, chopped, and two cloves of garlic, minced, in olive oil in the same skillet.


add ground turkey, season and cook until almost done.


drain the fat and return to skillet to brown.


deglaze your pan with a splash or two of red wine. (the wine unsticks the yummy browned bits that stick to the pan.)


remove the turkey and start your pasta water. when it’s boiling, add salt and pasta. i used pappardelle.

make a roux of three tablespoons of milk and flour in the same skillet, now with the heat turned to low. once you have cooked away the flour flavor (5ish mins), add a little more milk and a scoop of starchy pasta water. this is a trick that will help your sauce stick to the pasta.



now add your seasonings – i used dried thyme, a hint of nutmeg and salt and pepper – and your meat and mushrooms back to the skillet. drain the pasta and add to the skillet. mix well.



toss to coat well and serve with shaved parm.


this light and creamy sauce can be recreated with infinite variations when you get the basic idea.

i served it with a pear salad also with parmesan shavings (use a veggie pealer) and a balsamic drizzle.


  1. Love your blog – not only the delicious content and useful cooking tips (Liza and I cook together a lot, and all this is highly educational), but fantastic web design.

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