Instructions: Ragout is an old French word meaning "to revive or restore the appetite." The combination of wild and cultivated mushrooms sauteed with fresh tarragon in this dish does just that. Mashed potatoes round out the meal.

Substitution

Note: 2 tsp. dried tarragon may be used in place of 2 Tbsp. fresh.

1. In a shallow dish, combine flour, salt and pepper. Dredge turkey cutlets in the flour mixture, shaking off excess.

2. In a large, heavy skillet, heat half the oil over medium-high heat. Saute half the turkey cutlets for 2 to 3 minutes per side, or until golden brown on the outside and no longer pink inside. Transfer to a platter and keep warm.

3. Add the remaining oil to the skillet and cook the remaining turkey cutlets in the same manner. Transfer to the platter and keep warm.

4. Put butter in the skillet and lower the heat to medium. Add minced shallots and saute for 1 minute, or until softened but not browned. Add stemmed and sliced mushrooms (shiitake, oyster, chanterelle, cepe, morel and/or button) and saute for 4 to 5 minutes, or until tender. Pour in chicken stock and bring to a boil.

5. In a small bowl, dissolve arrowroot (or cornstarch) in the water. Add to the mushroom mixture and cook, stirring, for about 1 minute, or until slightly thickened. Stir in chopped fresh tarragon. Taste and adjust seasonings.

6. Spoon the mushroom sauce over the turkey cutlets, garnish with tarragon sprigs, if using, and serve immediately.

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