Ragoût is French word meaning “something that wakes up the appetite or the senses.” The combination of wild and cultivated mushrooms sautéed with fresh tarragon in this dish does just that. Mashed potatoes round out the meal.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound turkey cutlets
1 tablespoon extra-virgin olive oil, divided
2 teaspoons unsalted butter
2 tablespoons minced shallots
12 ounces mixed mushrooms (shiitake, oyster, chanterelle, cèpe, morel and/or button), stemmed, wiped and thinly sliced
1/2 cup reduced-sodium chicken broth
1 teaspoon arrowroot or cornstarch
1 tablespoon water
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
4 tarragon sprigs for garnish, optional

1. Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off excess.
2. Heat 1 1/2 teaspoons oil in a large, heavy skillet over medium-high heat. Sauté half of the turkey cutlets until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. Transfer to a platter and keep warm. Repeat with the remaining turkey and oil.
4. Place butter in the pan and reduce the heat to medium. Add shallots and sauté until softened but not browned, about 1 minute. Add mushrooms and sauté until tender, 4 to 5 minutes. Pour in broth and bring to a boil.
5. Dissolve arrowroot or cornstarch in water in a small bowl. Add to the mushroom mixture and cook, stirring, until slightly thickened, about 1 minute. Stir in chopped or dried tarragon. Taste and adjust seasonings.
6. Spoon the mushroom sauce over the turkey cutlets, garnish with tarragon sprigs and serve immediately.

NUTRITION INFORMATION: Per serving: 212 calories; 6 g fat (2 g sat, 3 g mono); 51 mg cholesterol; 8 g carbohydrate; 32 g protein; 1 g fiber; 268 mg sodium; 305 mg potassium.
1/2 Carbohydrate Serving