How to cook
Rub the turkey breast with black pepper, rosemary, crushed hot peppers, cayenne pepper and a pinch of salt. Leave them with the spices in a tightly closed container in the refrigerator for a few hours or overnight.
Once the meat is flavored thanks to the dry marinade, cut it into large slices and seal each piece, in a pan over high heat, in butter and olive oil.
When the turkey breasts aquire a golden color, add the peeled and coarsely chopped shiitake mushrooms and garlic. Cover the pan, reduce the heat and stew them for 3-4 minutes.
You can shake the pan lightly to mix the products so that they do not stick and burn on the bottom.
Pour the white wine, add parsley, a little more salt and spices, if desired, and stew once again for 5-6 minutes. This will keep the meat and mushrooms incredibly tender.
For the pan, use a lid with a small hole, from which the steam can still come out, so that way the alcohol can evaporate.
The dish is ready when the wine has almost reduced and you have a thick sauce at the bottom.
Serve this magnificently delicious turkey with mushrooms while it's warm. Be sure to accompany it with soft fluffy bread to dip in the sauce.
Enjoy your meal!