Monday, January 12, 2009

Turkey & Mushroom Patties with Pan Gravy

The last meal I prepared in Barbie's Trailer Park kitchen was an adaptation of Rachael Ray's Turkey and Wild Mushroom Patties with Pan Gravy. The recipe called for cremini mushrooms and sage, neither of which I had, so I added a few extra baby portobellos and fresh thyme instead.

The mushrooms and shallots were sauteed first, then added to the turkey with the other ingredients. The photo of that step was less than attractive. I'd recommend cooling the 'shroom mixture prior to attempting mixing. She probably whacked at it with a spoonula, but I like to gently massage the ingredients together wearing disposable gloves. And doing it with hot mushrooms isn't fun. Just trust me. I don't know what I was thinking.

On the flip side. These are just too big to cook through on the stove without drying them out, so the oven was preheated to 350 and I slipped the pan in the oven for a few minutes to finish while I rounded up the gravy ingredients. Ideally you'd check it with a digital thermometer to ensure it's cooked through. I just cut one open and peeked.

Ideally you should have one of these silicone pot handle sleeves to slip over your pan handle after it comes out of the oven. I have several, including one in my chef kit, but when they aren't handy, here's my trick: Put the oven mitt over it as shown. Make sure the inside of your oven mitt is finished. I did this once with a cheap one from the dollar store and made an ugly melted mess. You only need to grab a screaming hot pan handle once to realize the wisdom of this advice.

Final result minus the one I ate for dinner. It made a lot of gravy, had a nice mushroom flavor, and used up the ingredients that were in the fridge. I'd make it again with my changes.

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