1 medium sweet onion, minced
1 pound of "earthy" mushrooms (shitake, cremini, or a mixture or "earthy" and button
mushrooms), slice caps and mince stems
1 pound of ground turkey
1 slice of freshly ground whole grain bread (grind in food processor to make fine crumbs) 2 egg whites
1 tablespoon Worcestershire sauce
3/4 can of low-sodium, low-fat beef broth
1/2 cup red wine
1 Tbsp onion powder
2 Tbsp ground sage
2 tsp kosher salt, plus 1 dash
Freshly cracked black pepper
2 fresh sage leaves, bruised and rubbed between your hands
1 tsp olive oil
In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.
In a large bowl, mix ground turkey, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, sauté a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.
Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sautéed mushrooms, brown rice, and a fresh green salad
or fruit salad.
Makes 6 servings.