Crusty Turkey Medallions With Portobello Mushrooms
From crainny 14 years ago
- 35 minutes to make
- Serves 4
There was a time in my life when I was eating a lot of turkey tenderloin, for convenience. I developed an aversion to this meat back then. This dish is a successful attempt to rehabilitate turkey in my eyes...
Ingredients
- 2-3 tbsp cooking oil shopping list
- 2 large shallot onions, finely chopped shopping list
- 8 oz package of small portobello mushrooms, sliced fairly thin shopping list
- 2 chunks of turkey tenderloin, appox the size of chicken breast each shopping list
- 1 pie crust (I scraped mine off the foil platter, balled it, and rolled it out to my liking shopping list
- salt, pepper, lemon pepper, your favorite herbs to taste shopping list
How to make it
- Heat oil in a skillet on medium
- Toss in the shallots, saute until translucent and fragrant
- Toss in the sliced mushrooms, salt and pepper to taste, I added some thyme, saute until well wilted, reserve
- Sprinkle salt and pepper on turkey on all sides.
- Flatten turkey tenderloin by pounding it between two sheets of parchment or plastic wrap with the mallet
- Place mushrooms in the middle of each turkey piece, roll turkey up.
- Wrap in pie crust dough, crimp the edges, pierce with fork in several places.
- Bake at 375 for 35 minutes or until turkey is 180 degrees inside.
- Let stand for 5 minutes before carving.
- Carve into 1 inch slices, serve with french beans.
- Note: photo above features crustless turkey, I just liked the photo a lot, but it's close enough to get an idea. I didn't take a picture of my own dish yesterday, and I regret it, it was very pretty.
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
- quaziefly ALL POINTS
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- a1patti Salem, MA
- crainny Prattville, AL
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a1patti
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" It was excellent "