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Turkey Mushroom Marsala

From the kitchen of Better Homes and Gardens.

Makes 4 servings
Prep: 20 minutes
Marinate: 30 minutes to 2 hours
Cook: 8 minutes


  • 4 turkey breast tenderloin steaks, cut ½ inch thick (about 1 pound total)
  • 1 cup sliced fresh shiitake mushrooms
  • 1/3 cup dry Marsala or dry sherry
  • 1/3 cup water
  • 1-½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons olive oil or cooking oil
  • 2 teaspoons cold water
  • 1 teaspoon cornstarch
  • Hot cooked whole wheat linguine (optional)


1. Place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.

2. Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degree F), turning once. Remove turkey from skillet; cover and keep warm.

3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.

4. In a small bowl combine the 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over hot cooked linguine.

Published by kath on