Turkey Mushroom Marsala

By Pooh

Ingredients

• 4 4-ounce turkey breast tenderloin
• steaks
• 1 cup sliced shiitake mushrooms
• 1/3 cup dry Maarsala
• 1 1/2 teaspoons snipped fresh thyme or
• 1/2 teaspoon dried thyme, crushed
• 1 teaspoon snipped fresh rosemary
• or 1/4 teaspoon dried rosemary,
• crushed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil or cooking
• oil
• 2 teaspoons cold water
• 1 teaspoon cornstarch
• HOT COOKED LINGUINE (optional)
• FRESH ROSEMARY (optional)

Preparation

Step 1

Rinse turkey; pat dry with paper towels. Set turkey aside.

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

Remove turkey from marinade, reserving marinade; pat dry. In a large skillet heat oil over medium heat. Cook turkey in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. Remove turkey; cover and keep warm. Add marinade to skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.

Stir together the 2 teaspoons cold water and the cornstarch; stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve turkey and mushroom mixture over linguine and garnish with additional fresh rosemary.