RECIPE: Turkey Tenderloin with Morel Mushroom Sauce

Turkey tenderloin with morel mushroom sauce. Electronic image by Ron Flaviano for Metro Monthly and Homeplate.


Turkey tenderloin, thinly sliced into cutlets

Flour for breading turkey cutlets

Salt and pepper

Olive oil

1 1/2 cup chicken stock

2 tablespoons butter

1/4 cup heavy cream

3 shallots, finely chopped

1/2 pound morel mushrooms, halved, cleaned and dried


Dredge the turkey cutlets into flour seasoned with salt and pepper. Sauté the cutlets in olive oil until just cooked on each side, remove to a warm plate. Add chopped shallots and 1/4 cup olive oil to the pan, sauté until tender. Add mushrooms to shallots and sauté. Mix 2 tablespoons of flour with softened butter into a paste. Add butter mixture to pan, a little at a time with the chicken stock. Add more of the butter mixture to achieve the desired thickness. Add heavy cream and mix in, being careful not to break the cream. Place the turkey cutlets back into the pan, and cook for 2 minutes. Serve with spaetzel, roasted brussel sprouts and sauce over the tenderloin.

Hint from Mitch – “Use a salad spinner to effectively dry the mushrooms after cleanining!”

ABOUT MITCH LYNCH – New Jersey native Mitch Lynch comes to the “Homeplate” with impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries.  Mitch and his wife, Patricia Tinkler, own Friends Roastery in downtown Salem, where he is chief baker and coffee roaster. He is also a certified fitness and diet coach.

Spaetzel (German-style dumplings)



2 eggs (beaten)

1 teaspoon salt

dash of nutmeg (optional)

1 ½ cup flour

1 cup water


In a large bowl, mix all ingredients and beat with wooden spoon until batter leaves the side of the bowl. Add more flour, if needed. Boil water in a large saucepan and add 1 tablespoon salt. Spoon 2 tablespoons of batter onto a board. Using a butter knife, scrape thin slices of batter into the water. Boil for 5-7 minutes and transfer to a bowl and keep warm. Repeat till all the batter is gone. You may also use a spaetzel maker for this step.

Serves 4-6

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

© 2012 Metro Monthly, Add Moxie and Homeplate Media, LLC. All rights reserved.

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