Turkey and Wild Mushroom Ragu

Culinary Setting
Cooked Turkey


1-1/2 c unsalted butter

3 tbsp garlic, minced

6 c sweet onions, diced

3 lbs button mushrooms, cleaned and sliced

2 lbs shiitake mushrooms, cleaned and sliced

2 lbs oyster mushrooms, cleaned and sliced

1/4 c fresh thyme, chopped

1/4 c fresh parsley, chopped

1/4 c fresh rosemary, chopped

1-1/2 qt dry white wine


1 #10 Can crushed tomatoes with puree

10 lbs OVEN ROASTED TURKEY, cut in 1/2-inch cubes

To Taste salt and pepper

As needed pasta, cooked and held for service

As needed Parmesan cheese, grated


Over medium heat, melt butter, add garlic and onions and sauté until golden brown.

Add mushrooms and herbs. Sauté until liquid evaporates and mushrooms are tender.

Add wine, turkey stock and crushed tomatoes. Stir in turkey. Stirring occasionally, heat to a simmer and gently cook for 5-10 minutes.

Adjust seasonings as necessary.

Spoon ragu over cooked pasta and sprinkle with Parmesan cheese.

Nutrition Facts

Total Calories 610

Calories from Fat 150

Total Fat 17 g

% Daily Total Fat 26

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 210 g

% Daily Cholesterol 70

Sodium 600 mg

% Daily Sodium 25

Total Carbohydrates 39 g

% Daily Total Carbohydrates 13

Dietary Fiber 6 g

% Daily Dietary Fiber 24

Sugars 7 g

Protein 64 g

% Daily Protein 20

% Daily Vitamin C 30

% Daily Calcium 10

% Daily Iron 45