Last week, someone sent me a shiitake mushroom farm, which recently started spouting out of all sides in my living room. It's disconcerting and kind of awesome. I was getting ready to prepare a meal when I noticed about 10 of them had reached full size; I already had a turkey breast set aside for dinner, so I started flipping through my cookbooks.
My answer came from The Silver Spoon, which called for stewing the mushrooms with the turkey in a rich liquid of wine and stock (fricassée essentially means poultry in a stewed preparation with creamy sauce). It's a deep-flavored preparation perfect for fall. Though the original recipe calls for porcini, I don't think substituting another was a problem. I was especially intrigued by the way the dish was finished, not with cream, but a couple egg yolks whisked with lemon juice and water. Stirred in off the heat, they thicken the broth so that it coats the dish. Boil some rice and you'll be warmed through.
Dinner Tonight: Turkey Fricassée with Mushrooms
About This Recipe
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 1/3 pounds skinless, boneless turkey breast, cubed into medium pieces
- 1 small onion, diced
- 2 garlic cloves
- 3/4 cup dry white wine
- 8 ounces fresh shiitake or other mushrooms, sliced (discard the stems if using shiitake)
- 1 flat-leaf parsley sprig, chopped
- 5 tablespoons turkey or chicken stock, warm
- 2 egg yolks
- Juice of 1/2 lemon
- Salt and pepper
Heat the butter and 2 tablespoons of the oil in a large pan over high heat. When the butter foam begins to subside, add the turkey and cook quickly to golden brown. Remove the turkey with a slotted spoon and set aside, leaving the oil/butter mixture in the pan. Lower the heat and add the onion and 1 whole garlic clove. Sauté for 5 minutes, until translucent. Remove the garlic clove.
Return the turkey to the pan with the onions and add the wine. Cover and allow the contents to simmer over low heat for 30 minutes.
Brush the mushroom slices with olive oil and add to the pan. Chop the remaining clove of garlic and add along with the parsley and stock. Simmer for 30 minutes more. In the meantime, beat the egg yolks with 1 tablespoon of water, strained lemon juice and salt and pepper in a bowl. Set aside.
Once the second 30 minutes are up, remove the pan from the heat source and pour in the egg mixture. Mix quickly so as not to curdle the egg. Serve immediately.