1 1\/2 C. Boiling Water
\n1 C. dried Porcini Mushrooms (about 1 oz.)
\n1 T. Butter
\n1\/4 C. finely chopped Shallots
\n1 1\/2 C. finely chopped Crimini or Button Mushrooms (about 3 oz.)
\n3\/4 tsp. Salt
\n1\/4 tsp. Pepper, divided
\n2 T. Madeira or Port Wine
\n1 1\/2 tsp. chopped fresh Thyme
\n1 (10oz.) Turkey Tenderloins
\n1 1\/2 tsp. T. Flour, divided
\n2 tsp. Olive Oil
\n1\/2 C. Chicken Broth
\n1\/2 C. 1% lowfat Milk<\/p>\n
Place 1 1\/2 cups boiling water and procini in a bowl. Cover and let stand 30 minutes. Drain through a seive into a bowl, reserving soaking liquid. Fine chop porcini mushrooms and set aside. Melt butter in a large nonstick skillet over medium high heat. Add shallots and saut\u00e9 3 minutes. Add cremini, saut\u00e9 3 minutes. Sprinkle with 1\/4 tsp. salt and 1\/8 tsp. pepper. Add wine and cook 1 minute or until liquid evaporates. Remove from heat, stir in 1\/4 cup porcini and thyme. Cut a horizontal slit through the thickest portion of each tenderloin to form a pocket. Fill pockets evenly with mushroom mixture, and secure at 1″ intervals with twine. Sprinkle with 1\/4 tsp salt and pepper. Dredge tenderloins in 1 1\/2 tsp. flour. Heat oil in large nonstick skillet over medium high heat. Add turkey and cook 4 minutes on each side or until browned. Add the reserved soaking liquid and broth and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Remove turkey and keep warm. Cook broth mixture until reduced to 3\/4 cup (about 5 minutes). Combine 1 T. flour with milk stirring with a whisk. Add milk mixture to broth in pan; bring to a boil. Reduce heat and simmer 2 minutes. Stir in 1\/4 tsp. salt and remaining porcini. Remove twine from tenderloins; slice turkey diagonally. Serve with sauce.<\/p>\n
Yield: 4 servings
\nServing Size: 4oz. Turkey & 1\/4 Cup Sauce<\/p>\n
Calories: 269
\nFat: 7.7g
\nFiber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. Boiling Water 1 C. dried Porcini Mushrooms (about 1 oz.) 1 T. Butter 1\/4 C. finely chopped Shallots 1 1\/2 C. finely chopped Crimini or Button Mushrooms (about 3 oz.) 3\/4 tsp. Salt 1\/4 tsp. Pepper, divided 2 T. Madeira or Port Wine 1 1\/2 tsp. chopped fresh Thyme 1 (10oz.) Turkey Tenderloins 1 1\/2 tsp. T. Flour, divided 2 tsp. Olive Oil 1\/2 C. Chicken Broth 1\/2 C. 1% lowfat Milk Place 1 1\/2 cups boiling…<\/p>\n