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ROASTED TURKEY WITH MUSHROOM SAUCE - serves 4-6
INGREDIENTS:
- 3 Tablespoons lemon juice
- 2 Tablespoons tamari
- 1/8 teaspoon cayenne
- 1 clove garlic, minced
- 6 turkey breast fillets
- 3 Tablespoons arrowroot flour
Combine lemon juice, tamari, cayenne, and garlic in a bowl. Dip turkey fillets in marinade and dust with arrowroot flour on both sides. Place in a baking dish and bake at 350 until done, about 15-20 minutes on each side depending on thickness of fillets, basting with marinade. Serve topped with "Mushroom Sauce" (below).
MUSHROOM SAUCE - Makes 3 cups
INGREDIENTS:
- 1/2 cup onion, minced
- 2 Tablespoons light oil, such as safflower or canola
- 6 cups fresh mushrooms, sliced
- 1/2 teaspoon sea salt or to taste
- 1/2 cup dry white wine (optional)
- 1/2 cup chicken or vegetable stock
- 1 Tablespoon kuzu diluted in 3 Tablespoons cold water
- 1/2 cup parsley, minced
Sauté onion in oil for 5 minutes or until transparent. Add mushrooms and salt, sauté one minute longer, stirring well. Lower flame, cover, and simmer for 10-15 minutes. Uncover, add wine and allow alcohol to evaporate over a high flame, for a few minutes. Add stock, lower flame, and add kuzu stirring until thickened. Adjust seasoning, stir in minced parsley, and serve over "Roasted Turkey".
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