Turkey-Mushroom `Cutlets' with Parmesan
Source of Recipe
Miami Herald Jan 24, 2002 The Minimalist Cooks Dinner
List of Ingredients
1 ounce dried porcini or shiitake mushrooms
4 ounces grated Parmigiano-Reggiano cheese, about 1 cup
2 garlic cloves, minced
1 teaspoon freshly ground black pepper
Pinch salt
Optional:
3 tablespoons chopped Italian parsley
1 1/2 pounds ground turkey
2 tablespoons extra-virgin olive oil
Recipe
Put dried mushrooms in bowl and cover with hot water; let rest 10 minutes.
In large bowl, combine cheese, garlic, pepper, salt, parsley (if using) and turkey. Squeeze excess water from mushrooms, but do not wring dry. Add to turkey mixture. Toss to combine.
Put olive oil in 12-inch nonstick skillet and turn heat to medium. Shape turkey mixture into 8 burger-shaped cakes. Cook about 3 minutes per side, or until nicely browned and cooked through. Do not overcook; when burger feels firm to touch, it's done. Serve hot with any condiment you like. Makes 8 cutlets.
Per cutlet: 236 calories (56 percent from fat), 14.8 g fat (5.1 g saturated, 6.4 g monounsaturated), 78.3 mg cholesterol, 21.5 g protein, 3.2 g carbohydrates, 1.6 g fiber, 345 mg sodium.
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