Sunday, August 13, 2006

Dinner at Home

Turkey Mushroom Stroganoff with Mixed Green Salad
This was an attempt at using konnyaku noodles in a non-asian preparation. It was pretty good.

-4 packages konnyaku linguini, par boiled for 3 minutes
-1 lb ground turkey
-1 lb thinly sliced mushrooms
-1 handful of fresh sage, minced
-1/4 cup pine nuts
-1 cup heavy cream
-10 cloves garlic, minced
-1 onion, diced
-1 tb paprika
-salt and pepper to taste
-1 cup chicken stock

Sautee the onion, garlic and turkey together until browned. Drain and set aside. In the same pan sautee mushrooms until soft and browned (make sure to season as you go). Set aside. Put the chicken stock and linguini in the same pan and simmer until the liquid is evaporated and the linguini has absorbed the chicken flavor. Add the turkey and mushrooms back into the pan with all the remaining ingredients and simmer until a thick sauce has formed. Serve.

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