I’m a fairly recent convert to mushrooms, and I have to say, this is my favorite mushroom-heavy dish of all the ones I’ve tried. Using two kinds of mushrooms really brings more flavor to the chicken—and that creamy sauce made from paleo mayo and the pot juices? Divine. I would eat this every day. I did, in fact, until it was gone.
Prep time 15 minutes
8 ounces (225 g) baby portobello mushrooms, sliced
11/2 ounces (43 g) dried porcini mushrooms
1 sprig fresh rosemary or 1/4 teaspoon dried
1 shallot, sliced
4 cloves garlic, minced
11/2 pounds (680 g) uncooked turkey cutlets or breast meat
1 teaspoon dried, rubbed sage or 1/4 teaspoon ground sage
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon avocado oil
1/2 cup (115 g) Paleo-Friendly Mayonnaise
1 tablespoon (15 ml) red wine vinegar
Cauliflower Rice or Squash Noodles, for serving
1 Place the mushrooms, rosemary, shallot, and garlic in a 4-quart (3.8 liter) slow cooker. Sprinkle with a pinch or two of sea salt and black pepper.
2 Place the turkey on top of the mushrooms.
3 In a small bowl, combine the sage, salt, pepper, and avocado oil. Stir to form a paste. Rub the paste on the chicken breasts.
4 Cover and cook for 5 to 6 hours, until the chicken is very tender and shreds easily with a fork.
5 Transfer the turkey to a plate and shred with two forks. Return the meat to the cooker. Add the mayonnaise and red wine vinegar. Toss to coat evenly and to mix the turkey with the mushrooms.
6 Serve with Cauliflower Rice or Squash Noodles.