Turkey Con Funghi Misti

• 4 (6 1/2 ounce) turkey breast, boneless and skinless
• 3 tablespoons extra virgin olive oil
• 12 white onion, chopped
• 12 cup white wine
• salt and pepper (to season)
• 1 lb mushroom, cleaned and chopped (porcini, field, button, honey fungus, oyster)
• 3 tablespoons extra virgin olive oil
• 12 white onion, chopped
• 34 cup white wine
• salt and pepper (to season)
• 1 bunch Italian parsley, chopped

1. For turkey breast: In a large saucepan, heat extra virgin olive oil and saute onions for a minute or until translucent.
2. Add turkey to the pan and cook for a few minutes on each side.
3. Finish cooking the turkey by adding wine at the very end to deglaze pan.
4. Salt and pepper to season.
5. Funghi misti sauce: In another large saucepan, heat extra virgin olive oil and saute onions for a minute or until translucent.
6. Add mixed mushrooms and cook until soft.
7. Add salt and pepper to taste before adding wine.
8. Let wine reduce and cook for a few more minutes.
9. Sprinkle parsley at the very end.
10. Place turkey on a plate and scoop mushroom sauce on top.
11. Serve immediately.

turkey breast, extra virgin olive oil, white onion, white wine, salt, mushroom, extra virgin olive oil, white onion, white wine, salt, italian parsley

Taken from www.food.com/recipe/turkey-con-funghi-misti-245650 (may not work)