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Tasty Turkey and Mushrooms

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. —Nancy Zimmerman, Cape May Court House, New Jersey
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 pound boneless skinless turkey breast, cut into 2-inch strips
  • 3/4 cup reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 2 cups sliced fresh mushrooms
  • 1/8 teaspoon salt

Directions

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.
Nutrition Facts
1 cup: 209 calories, 7g fat (4g saturated fat), 88mg cholesterol, 435mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
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Reviews

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Average Rating:
  • Gina
    Sep 28, 2020

    Simple but very tasty!

  • sdipiazza
    Jul 19, 2014

    Delicious...I changed it a bit. I didn't have 2 cups of mushrooms so I added two small red skinned potatoes and two hand fulls of broccoli. Turned out really good. Definitely worth doing again.

  • shara8
    Oct 15, 2012

    No comment left

  • stephanieann1983
    Dec 22, 2011

    I think next time I will cut the turkey up into small pieces but otherwise this is wonderful!

  • raceywlf
    Mar 12, 2011

    I sauteed the garlic in olive oil, with a little butter, then I used chicken tenders in place of the turkey, since I didn't have any, removed and the cooked the mushrooms until they browned not turning, then added the broth etc, the only other thing I changed was add half the tomato paste. My husbandjust loved it, he's a great fan of sauces.will definitely do again.

  • Aseleener
    Jan 11, 2010

    I liked this dish. I used olive oil instead of butter to saute the garlic. The only thing I would change in the future would be to saute the mushrooms before adding the broth. Cooking the mushrooms in the broth took a lot longer. I think it would be quicker to saute the mushrooms, then when they are tender, add the tomato paste and broth. I think it will cut down on the broth a bit as well. I found it to be too runny and added some cornstarch to thicken it up a bit. With the changes listed, I will be making this again.

  • chuck-eyler
    Apr 1, 2006

    No comment left