Prep and cook time: 30 minutes Serves 4
Basic turkey mixture:
1 pound ground turkey breast (free-range/organic)
2 medium yellow onion, chopped
2 tablespoons (minimum) coconut oil or ghee
1 tablespoon stone ground mustard or mustard powder
½ teaspoon sea vegetable flakes (kelp, dulse, nori)
1 teaspoon dried or fresh oregano
ground black pepper and sea salt to taste
For basic turkey mixture, heat oil or ghee in a large pan over medium heat. Place turkey and spices in pan and combine well. Cook for 4-5 minutes; stir frequently. Add the onion to the pan and stir into the meat mixture. Add more oil if too dry. Cover and cook until turkey turns white, approximately 10 minutes. Set aside.
2 tablespoons coconut oil or ghee (clarified butter)
10 mushrooms (shiitake, maitake and/or crimini), sliced
2 cloves garlic, thinly sliced
3 tablespoons red wine
2 teaspoons organic oregano (fresh or dried)
cayenne pepper to taste
extra virgin olive oil for drizzling
In a separate pan, sauté sliced mushrooms and garlic in oil, about 3-5 minutes. Add wine, oregano, and cayenne and stir to combine. Add basic turkey mixture to mushrooms; stir and heat through. Drizzle with extra virgin olive oil and serve with your choice of grain or whole grain pasta.
Recipe provided by Nida Mansour.