Turkey Mushroom Sauté

AMOUNT: Approx 4 Servings

INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 Cups Sliced Shitake mushroom caps
2 or 3 large cloves garlic, minced
½ Cups Water
½ Teaspoon Orrington Farms Turkey Base
2 Cups ½ inch cubes dark cooked turkey meat
2 Tablespoons balsamic vinegar
Salt and freshly ground Black Pepper to taste
¼ Cups chopped fresh parsley

  1. Combine the butter and oil in a large skillet over high heat.  When hot, add mushrooms and cook, stirring and tossing, until they are limp and have started to give up their liquid.  Reduce the heat to medium, add the garlic and continue to cook and stir for another 30 seconds to give the garlic a chance to soften.
  2. Stir in the broth (1/2 Cup Water and ½ Teaspoon Turkey Base) and turkey meat and cook, stirring until the turkey is hot.  Add the vinegar and season with salt and pepper.  Stir in parsley and serve.