Leek and Shiitake Turkey Rolls
- Low calorie
- Low carb
Ingredients
- 2 cups (500 mL) shiitake mushroom caps
- 2 carrots
- 1 leek (white and light green parts only)
- 3 tbsp (45 mL) butter
- 1/2 tsp (2 mL) each salt and black pepper
- 4 turkey breast scallopini (about 1 lb/500 g)
- 1/3 cup (75 mL) dry white vermouth, or stock mixed with 1 tbsp/15 mL lemon juice
- 1/3 cup (75 mL) turkey or chicken stock
- 3 tbsp (45 mL) whipping cream (optional)
- 2 tsp (10 mL) Dijon mustard
Preparation
Finely julienne mushroom caps, carrots and leek. In large skillet, heat 2 tbsp/30 mL of the butter over medium heat; fry leek until tender, 4 to 5 minutes. Add mushrooms, carrots and half each of the salt and pepper; fry until tender, about 3 minutes. Transfer to plate; let cool.
Lightly pound turkey between layers of waxed or parchment paper or plastic wrap to tenderize and flatten slightly. Place one-quarter of the mushroom mixture in centre of each scallopini; roll scallopini around filling and secure with toothpick.
In same skillet over medium-high heat, brown turkey rolls all over in remaining butter, about 5 minutes. Pour in vermouth and stock; cover and cook, turning once, until turkey juices run clear, about 4 minutes. Transfer to serving platter; keep warm.
Adding more stock if necessary, cook sauce until reduced to about 1/4 cup/60 mL; whisk in cream (if using), and mustard, then spoon over turkey.
Makes 4 servings.
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