Pasta With Smoked Turkey And Wild Mushrooms Recipes

Steps:

• Heat olive oil in heavy large pot over medium-high heat.
• Add chopped shallots and sauté 1 minute.
• Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes.
• Add white wine and boil until liquid is reduced by half, about 5 minutes.
• Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes.
• Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Add pasta to sauce in pot and toss to coat.
• Add cheese and chives and toss to combine.
• Season with salt and pepper and serve.

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
• Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
• Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.

Steps:

• Cook pasta in large pot of boiling salted water until al dente, from 10-12 minutes .
• Melt butter in a large saucepan set over medium high heat.
• Add mushrooms, stir frequently until mushrooms are brown-tinged, 5-9 minutes.
• Add turkey and sprinkle with poultry seasoning, salt and pepper.
• Add turkey sauce and boil stirring often.
• Stir in sour cream and simmer over low heat, 1-2 minutes.
• Add cooked pasta to turkey mixture in pan.
• Stir gently to mix well.
• sprinkle with onions and serve.

Steps:

• Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
• Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
• Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

Steps:

• Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
• Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes. Add the mushrooms and cook, covered, for another 5 minutes. Add salt to taste and continue to cook the mixture for 5 minutes more.
• Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and toss with the mushrooms and tomatoes. Serve hot, at room temperature or chilled.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
• Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.

Steps:

• Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
• Bring water to boil for pasta.
• Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
• Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
• Cook pasta.
• Season sauce with salt and pepper.
• Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.