Minted Mushroom Turkey Ragout
An abundance of mint is the kicker in this everyday stew of turkey and mushrooms. Be sure to use two bunches of fresh mint and don’t overcook the stew or you’ll end up with tough, dried-out turkey.
It’s the abundance of fresh herbs that makes the difference in this stew. If you can’t find mint, substitute 1 large bunch fresh parsley or 2 bunches fresh dill.
Cooking Time45 min
Cooking Time - Text45
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, savory, umami
Type of DishThanksgiving Leftovers
- 1 onion
- ½ pound fresh mushrooms, domestic or shiitake
- 1 pound boneless turkey breast, fresh, smoked, or roasted
- 2 bunches fresh mint
- 1 to 2 tablespoons olive oil
- Salt and freshly ground black pepper
Chop the onion. Rinse, trim, and thinly slice the mushrooms (if using shiitakes, discard the stems). Cut the turkey into ½-inch cubes. Stem the mint and coarsely chop the leaves.
Heat the oil in a medium-size saucepan over medium heat. Add the onion and sauté, stirring frequently, until tender, about 5 minutes.
Add the mushrooms, cover the pan, and simmer over low heat, stirring every now and then, until the mushrooms are tender, about 3 minutes more.
Add the turkey and simmer covered until just cooked or heated through, about 3 to 5 minutes. Add the fresh mint, remove the pan from the heat, and let stand covered until the mint is barely wilted, about 1 minute. Give the stew a stir and season to taste with salt and pepper.
Turkey Ragout: 1 can (16 ounces) white beans and 1 can (13¾ ounces) chicken broth mixed with the leftovers of this stew would make a very fine soup indeed.
1991, 1995 by Michele Urvater