This is a large batch recipe. It is great for a large gathering and/or for meal planning (making more than one meal out of a single recipe). Be sure not to skimp on the garlic here, it is a foundational ingredient here and helps build the rest of the flavors. Truffle salt is also key - brings the whole dish up a level.
Ingredients
Ground Turkey, 3 pounds
Yellow Onion, 1 Large – diced
Garlic, 12 Cloves, minced
Portobello Mushrooms, 20-25 dusted off and sliced
Shitake Mushrooms, 8 Med. – Large, sliced
Portobello Mushroom Soup (Pacific Brand), 1 Box – use 2 Cups
Red Wine, A heavier wine like a Cabernet Sauvignon or Merlot, ½ Cup
Greek Yogurt or Extra Creamy Goat, ½ Cup
Goat Cream Cheese, 2 Tbsps.
Truffle Salt, ½ tsp.
Salt and Pepper
Black (also called Forbidden) Rice, 1 – 1 ½ Cup Cooked
Please buy organic whenever possible!
Preparation
In a heavy bottom large skillet (non-stick preferably), cook ground turkey, breaking up into small crumbles as you go, until browned and cooked through. Use a slotted spoon to remove the ground turkey, there will some liquid remaining. Add the diced onion and minced garlic. Cook until liquid is evaporated, and the onions are slightly opaque. Add mushrooms, cook until liquid released has just about evaporated. Return the cooked ground turkey to the pan, mix well. Add the mushroom soup and bring to a simmer. Add the red wine, yogurt and goat cream cheese, and truffle salt. Mix well and taste for additional salt/pepper – use plain Kosher salt and a good 8-10 grinds of black pepper.Â
Â
Serve over black rice with a toss of fresh parsley.