Turkey Breast Braised with Shiitake Mushrooms and Amaretto with Rainbow Carrots Sauteed in Butter Recipe


  • 500 g turkey breast
  • 500 g rainbow carrots
  • 150 g butter
  • 200 g shiitake mushrooms
  • 4 garlic cloves
  • 100 ml amaretto liquor, Italian almond one
  • salt and pepper to taste

Preparation method:

  1. Slice the breast into 4 thin slices.
  2. Chop the garlic.
  3. Slice the shiitake mushrooms.
  4. Slice the rainbow carrots.
  5. Salt and pepper on both sides the turkey slices.
  6. Melt 25 g of the butter in a frying pan.
  7. Gently fry the turkey slices on each side for 1 minute or so.
  8. Next sautee the carrots: Because I have higher and darker colours and I didn’t want to tint the lighter ones, I sauteed them in two batches in different skillets:
  9. Heat 25 g of butter in two separate skillets.
  10. Sautee in one the lighter coloured carrots – yellows, oranges, greens for about five minutes. Add a bit of salt up to your taste.
  11. In the other skillet, we’ll sautee the darker ones – purples and darker oranges.
  12. Separately in another 25 g of butter sautee lightly the shiitake mushrooms.
  13. Add to this skillet the seared turkey fillets, the chopped garlic, pour over the amaretto and add a bit more of butter. Add salt and pepper to taste and simmer for 3-4 minutes over low heat.
  14. Serve while hot the turkey fillets with shiitake amaretto sauce next to the visual splendour of the sauteed rainbow carrots.