Turkey Fillets In Wild Mushrooms

• 1 1/2 lbs turkey tenderloins, sliced 1/4-inch thick
• 6 tablespoons butter, divided use
• salt and pepper
• 8 ounces cremini mushrooms, sliced
• 8 ounces oyster mushrooms, sliced
• 8 -10 ounces shiitake mushrooms, stemmed, sliced
• 1/2 cup finely chopped shallot (about three)
• 1 cup low sodium chicken broth
• 4 tablespoons dry sherry (or medium-dry)
• 4 tablespoons chopped tarragon leaves, divided

1. Melt two tablespoons butter in a large skillet or heavy saute pan. Fry turkey for 1-2 minutes on each side. Remove season with salt and pepper, stirring well.
2. Melt remaining butter, adding prepared mushrooms and shallots.
3. Season with salt and pepper. Cover and cook, rather slowly, until wilted, about 5 minutes. Uncover and cook 5-8 minutes longer.
4. Stir in the broth, sherry and half of the herbs. Bring to the simmer and cook to coating consistency.
5. Add turkey fillets to rewarm without simmering. Stir in reserved herbs. Serve at once.

turkey tenderloins, butter, salt, cremini mushrooms, oyster mushrooms, shiitake mushrooms, shallot, chicken broth, sherry, tarragon

Taken from www.food.com/recipe/turkey-fillets-in-wild-mushrooms-528622 (may not work)