Leek and Shiitake Turkey Rolls Recipe

Finely julienne mushroom caps, carrots and leek. In large skillet, heat 2 tbsp/30 mL of the butter over medium heat; fry leek until tender, 4 to 5 minutes. Add mushrooms, carrots and half each of the salt and pepper; fry until tender, about 3 minutes. Transfer to plate; let cool.

Lightly pound turkey between layers of waxed or parchment paper or plastic wrap to tenderize and flatten slightly. Place one-quarter of the mushroom mixture in centre of each scallopini; roll scallopini around filling and secure with toothpick.

In same skillet over medium-high heat, brown turkey rolls all over in remaining butter, about 5 minutes. Pour in vermouth and stock; cover and cook, turning once, until turkey juices run clear, about 4 minutes. Transfer to serving platter; keep warm.

Adding more stock if necessary, cook sauce until reduced to about 1/4 cup/60 mL; whisk in cream (if using), and mustard, then spoon over turkey.

Makes 4 servings.