Turkey and Mushrooms with Pasta

Turkey and Mushrooms with Pasta

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Course: Main Course
Cuisine: Five Spice
Year: 1999
Servings: 1 serving


  • 1 Tablespoon onions (diced)
  • 1 Tablespoon scallions (diced)
  • 1 fork ginger
  • mushrooms (a mix)
  • 1 round sherry
  • 4 ounces turkey
  • 2 Tablespoons fish sauce
  • 2 Tablespoons wine
  • ½ cup coconut milk
  • 1 Tablespoon basil
  • onions
  • asparagus (or mock broccoli)
  • red peppers (a few)
  • lo mein noodles
  • ½ fork garlic


  • Oil in wok, stir fry onions, scallions, ginger, mushrooms. Cook until mushrooms nearly done. Add 1 round of sherry. Remove to tureen.
  • Oil in wok, stir fry turkey, fish sauce, wine until almost done. Remove to tureen with mushrooms.
  • Add coconut milk to wok, reduce to the consistency of thick cream.
  • Add basil, onions, asparagus, and red peppers. Heat through. Add back turkey/mushroom mix. Add lo mein (with a little broth if necessary). Cover to heat through.
  • Toss well, add garlic, toss again. Serve in a pasta bowl with cheese on the side.

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