- 1 cup water
- 1/2 cup orange juice
- 1/4 cup Madeira (see Note)
- 2 tablespoons dark miso paste
- 8 pitted prunes, diced
- 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 pound turkey cutlets
- Salt and freshly ground pepper to taste
- 2 teaspoons extra-virgin olive oil, divided
- 1/4 cup chopped shallots
- 8 ounces white or cremini mushrooms, thickly sliced
- 1 tablespoon finely chopped fresh parsley
- Combine water, orange juice, Madeira and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.
- Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in flour, shaking off excess. Discard any unused flour.
- Heat 1 teaspoon oil in a large skillet over high heat. Add the turkey and sear until golden, about 2 minutes on each side. Transfer to a plate and tent with foil to keep warm.
- Add remaining 1 teaspoon oil to the pan and heat over medium-high heat. Add shallots and mushrooms; cook, stirring, until browned, about 5 minutes. Add the reserved miso mixture and cook, stirring, until slightly thickened, 4 to 5 minutes. Adjust seasoning with salt and pepper.
- Reduce heat to low and return turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute. Transfer to a warmed serving platter and sprinkle with parsley.