Turkey Scalloppine Marsala with Portabellas, Asparagus, Cherve and White Truffle Oil



6 to 8 Medium whole portabella mushrooms, cleaned and stems removed

1 c neutral oil

Kosher salt and freshly ground black pepper To Taste

8 Each asparagus spears, peeled and ends snapped


1 c medium grind cornmeal

1/3 c unsalted butter, room temperature

1/2 c Asiago cheese, grated

1-1/2 lbs TURKEY BREAST, skin and bone removed, cut into 2-oz portions

Kosher salt and freshly ground black pepper To taste

1 c flour

1 oz neutral oil

2 tbsp unsalted butter

1/4 c shallots, chopped

2 c sweet Marsala

2 qt demi glace

Chevre, crumbled As needed

White truffle oil As needed




Submerge mushrooms, one at a time, in oil and allow excess oil to drip from mushrooms. Season both sides with salt and pepper to taste.

Place caps on sheet tray, top up. Roast in a 350 degree F oven for 10 minutes. Let cool to room temperature.

Cut in 1/2-inch slices and reserve.


Bring 2 inches of water to a boil in a small sauce pan. Reduce heat to medium. Place asparagus in steamer basket and lower into water. Cook until asparagus is al dente, approximately 2-3 minutes.

Immediately stop cooking by placing asparagus in ice bath. Drain well. Cut, on the bias, into 1-inch lengths.

Set aside for service.


Bring stock to a boil. Add cornmeal slowly, stirring continuously with a whisk until polenta is thickened; approximately 15 minutes. Stir in butter and Asiago at the end, mixing well.

Reserve for service.


Pound 2-ounce turkey portions to an even thickness and very thin. Dredge in salt and pepper seasoned flour.

Preheat sauté pan allowing sufficient heat to ready 1-ounce oil for cooking. Cook turkey on both sides until brown and done.

Allow to rest while preparing Marsala sauce and plating.


In medium sauce pot, melt butter, add shallots and sweat. Add Marsala and reduce Marsala to half.

Add demi glace and reduce to nappe.


While turkey is resting, mound polenta in center of plate. Arrange 3, 2-ounce turkey portions per order in front of polenta. Top turkey with 5 - 7 slices of mushrooms and 3 tablespoons of sliced asparagus. Ladle 2 ounces of Marsala Jus over turkey.

Flash under salamander for 20 seconds for additional heat. Sprinkle Chevre crumbles around dish to taste.

Sprinkle 5 drops of white truffle oil around dish for subtle flavoring.