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Turkey Mushroom Marsala
Source: dLife

A rich shiitake mushroom-wine sauce adorns these turkey steaks.

Prep Time: 1 hours
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 171.8
Total Carbs 4.9 g
Dietary Fiber 0.3 g
Sugars 1.1 g
Total Fat 3.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 96.0 mg
Protein 28.8 g
Sodium 379.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 serving  turkey breast tenderloin, raw
1 cup  fresh mushrooms
0.3333 cup  cooking sherry
1 1/2 tsp  fresh thyme
1 tsp  fresh rosemary
0.125 tsp  salt
0.125 tsp  black pepper
2 tsp  olive oil
2 tsp  cold water
1 tsp  cornstarch
1 cup  Pasta, spaghetti, enriched, cooked
  1. Place turkey in a resealable plastic bag set in a shallow dish.
  2. For marinade, in a small bowl combine shiitake mushrooms, Marsala, 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag.
  3. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
  4. Drain turkey, reserving marinade. Pat turkey dry with paper towels.
  5. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degrees F), turning once.
  6. Remove turkey from skillet; cover and keep warm.
  7. Pour the marinade into skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.
  8. In a small bowl combine 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
  9. If desired, serve the turkey and mushroom mixture over hot cooked pasta.

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