Mushrooms & Turkey Recipe

Prep vegetables

Clean mushrooms with a damp towel or paper towel and slice them about 1/4-inch thick. Peel and finely chop the onion. Mince the garlic. Measure out herbs, spices, broth, and other liquid ingredients so they are ready to add.

Sweat and brown mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the unsalted butter. Once butter foams, add the sliced mushrooms in a single layer (work in two batches if needed). Cook, without stirring for the first 2 minutes, to allow browning. Then stir occasionally until mushrooms release their liquid and most of it evaporates and they are golden brown, about 6–8 minutes total. Season lightly with 1/4 teaspoon salt while cooking.

Brown turkey with aromatics

Push the mushrooms to the side of the skillet or transfer them to a bowl temporarily. Add the remaining 1 tablespoon olive oil to the pan and reduce heat to medium. Add the chopped onion and a pinch of salt and cook until translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Add the ground turkey, breaking it up with a spatula. Cook until no longer pink and starting to brown, about 6–8 minutes. Season the turkey with the smoked paprika, red pepper flakes, remaining salt, and black pepper while it cooks.

Deglaze and combine

If you removed mushrooms, return them to the skillet now. Pour in the white wine (or 2 tbsp extra broth) and scrape up any brown bits from the bottom of the pan. Let the wine reduce for about 1 minute. Add the 3 tablespoons chicken or turkey broth, 1 tablespoon soy sauce, Dijon mustard, and thyme. Stir well to combine and simmer gently for 2–3 minutes to blend flavors.

Adjust seasoning and finish

Taste and adjust salt and pepper as needed. If you want a creamier texture, remove the pan from heat and stir in 2 tablespoons Greek yogurt or sour cream until fully combined and slightly warmed (do not boil after adding dairy). Add 1 teaspoon lemon juice to brighten flavors, if using. Sprinkle chopped parsley over the dish before serving.