Bow Ties with Turkey and Wild Mushrooms

Bow Ties with Turkey and Wild Mushrooms

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  • Prep Time


  • Total Time


  • Servings



  • 2 Tbs. butter

  • 2 Tbs. olive oil

  • 1 Lb. turkey cutlets, cut into ¼” strips

  • 1 tsp. salt

  • ¼ tsp. black pepper

  • ½ lb. white mushrooms, sliced

  • ½ lb. wild mushrooms, such as shiitakes, chanterelles or portobellos, sliced

  • 1 small red bell pepper, cut into thin slices

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 tsp. chopped fresh thyme, or ½ tsp. dried

  • 1 cup chicken stock

  • 1 cup heavy cream

  • ¾ lb. bow ties

  • 2 Tbs. chopped fresh flat parsley


In a large frying pan, heat 1 Tbs. of the butter and 1 Tbs. of the oil over high heat. Add the turkey and sprinkle with 1/2 tsp. salt and 1/8 tsp. pepper. Sauté turkey about 1 minute per side. Remove to a plate. Add the remaining butter and oil to the frying pan over high heat. Add the mushrooms, bell pepper, onion, garlic and thyme and cook, stirring occasionally, until the vegetables are brown, about 10 minutes. Add the stock and scrape up any brown bits. Reduce the liquid to 1/2 cup, about 4 minutes. Stir in the cream, the remaining 1/2 tsp. salt and 1/8 tsp. pepper and simmer until the sauce thickens slightly, about 5 minutes. Cook the bow ties in boiling, salted water until just done, about 15 minutes. Drain. Add the turkey and parsley to the sauce and heat through. Toss with the pasta and serve.


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