I get insanely excited over morel mushrooms. Whether dried or fresh, these meaty mushrooms pack in a strong mushroom flavor and their nooks-and-crannies are perfect for soaking up a lovely cream sauce like this one. With a packet of dried morel mushrooms on hand, I decided to pair the rehydrated morels with some fresh sorrel from the garden, sliced garlic, shallots, white wine and a touch of heavy cream for richness. A lovely French sauce that works perfectly with turkey tenderloins, roast chicken, or even a baked salmon fillet.
(To view this recipe, click on the blue title of the blog post above*)
Baked Turkey Tenderloins with Lemony Sorrel-Mushroom Sauce
Ingredients:
- 2 turkey tenderloins
- Salt and pepper
- 1 cup dry white wine, divided
- 1 teaspoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- 4 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 4 cups sorrel, washed and dried
- 2 oz. morel mushrooms, rehydrated if dried
- 1 lemon
- ½ cup unsalted chicken stock
- ¼ cup heavy cream
Directions:
- Preheat the oven to 350 degrees. Place the turkey tenderloins in a shallow baking pan and season with salt and pepper. Pour ½ cup of the white wine around the turkey in the pan; this will keep them moist in the oven. Bake the turkey for 30-35 minutes, or until tender and cooked through to an internal temperature of 165 degrees.
- To make the sauce, melt the butter along with the oil in a straight-sided sauté pan over low heat. Add in the garlic and shallots, and a pinch of salt and pepper. Increase the heat to medium-low and cook for 5 minutes or until the shallots are tender. Add in the white wine and cook for an additional 5 minutes, or until the wine is reduced by half.
- Add in the sorrel and rehydrated mushrooms, along with another pinch of salt and pepper. Sauté for 3-4 minutes or until the sorrel is wilted. Add in the chicken stock, lemon juice and heavy cream and reduce the heat to low. Warm the sauce, stirring it all together until smooth. Adjust the seasonings if necessary; serve over the cooked turkey tenderloins, sliced for a nice presentation.
Tagged: baked turkey, French, garlic, heavy cream, lemon, morel mushrooms, morels, mushrooms, shallots, sorrel, sorrel-mushroom sauce, turkey, turkey tenderloins, white wine
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