Savor smoky, nutty morel mushrooms with this fast-to-fix entree. If fresh morels are not available, dried morels provide the same exquisite taste.
2 ounces fresh morel mushrooms, sliced*
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 pound turkey breast tenderloins, halved lengthwise
3 tablespoons butter
2 tablespoons sliced green onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon dry sherry (optional)
Fresh herbs (optional)
- If using dried mushrooms, place in a small bowl. Add enough boiling water to cover and let stand for 30 minutes; drain. Rinse and drain again. Cut any large morels into bite-size strips. Set mushrooms aside. In a shallow dish combine the 3 tablespoons flour, 1/4 teaspoon salt, and lemon-pepper seasoning; coat turkey with flour mixture.
- In a large skillet cook turkey in 2 tablespoons of the butter over medium heat for 8 to 10 minutes or until tender and no longer pink and an instant-read thermometer registers 170 degrees F, turning once. Remove turkey; cover to keep warm.
- For sauce, in the same skillet cook morels, green onion, and garlic in the remaining 1 tablespoon butter for 3 to 4 minutes or until tender. In a small bowl combine LACTAID® Whole Milk and the 1 tablespoon flour; stir with a whisk or fork until combined. Stir into mushroom mixture in skillet. Cook and stir until thickened and bubbly. If desired, stir in sherry. Cook and stir for 1 minute more. Season to taste with salt and black pepper.
- Place turkey on serving plates. Spoon some of the sauce over turkey. If desired, garnish with fresh herbs. Pass remaining sauce.
*For each 2 ounces fresh morel mushrooms, you can substitute 1/2 ounce dried morel mushrooms, or 1 cup sliced fresh button mushrooms.
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