- 1 onion
- ½ pound fresh mushrooms, domestic or shiitake
- 1 pound boneless turkey breast, fresh, smoked, or roasted
- 2 bunches fresh mint
- 1 to 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Chop the onion. Rinse, trim, and thinly slice the mushrooms (if using shiitakes, discard the stems). Cut the turkey into ½-inch cubes. Stem the mint and coarsely chop the leaves.
- Heat the oil in a medium-size saucepan over medium heat. Add the onion and sauté, stirring frequently, until tender, about 5 minutes.
- Add the mushrooms, cover the pan, and simmer over low heat, stirring every now and then, until the mushrooms are tender, about 3 minutes more.
- Add the turkey and simmer covered until just cooked or heated through, about 3 to 5 minutes. Add the fresh mint, remove the pan from the heat, and let stand covered until the mint is barely wilted, about 1 minute. Give the stew a stir and season to taste with salt and pepper.
- Turkey Ragout: 1 can (16 ounces) white beans and 1 can (13¾ ounces) chicken broth mixed with the leftovers of this stew would make a very fine soup indeed.