Usually I think my instincts with food are pretty good -- when I guess that such-and-such will pair with this-or-that, I'm often correct. When I make substitutions, it's usually an improvement on the original. This wasn't the case with this turkey breast with chantrelles in cream sauce. I like turkey (and the turkey breast tenderloins I got were about the size of boneless skinless chicken breasts, making for a quick cook time), I like chantrelles, and I thought they would combine well in a sort of variation on this Ina Garten recipe, which is good but a little hotel-food-ey, if you know what I mean.
Who doesn't love the combination of mushrooms and thyme? I think chopped chantrelles, thyme, and shallots would have been really good as a sandwich with a fried egg. Sauteed mushrooms on toast always makes me think of J.R.R. Tolkein and his hobbits -- he made their favorite food mushrooms on toast, because he loved that snack himself. Just a little tip -- if you add whole sprigs of thyme as I did in the photo above, the flavor will infuse the dish (and many of the leaves will fall off) so you can just pull the sprigs out at the end. I added a little chardonnay to deglaze the pan, then some cream and creme fraiche to make a pretty tasty sauce. The turkey breasts had been seared in the pan (to contribute fond) and I finished them with a quick roast in the oven. The turkey breasts were pretty good, the sauce was pretty good, but overall it was a little underwhelming. I think it would be better if I'd used some crimini mushrooms, because these chantrelles were a little bit on the delicate side, flavor-wise, and turkey has a stronger flavor than chicken.
Incidentally, I'm irritated that crimini mushrooms are sometimes also sold as "Italian brown" mushrooms, or as "baby portobellas," and the price tends to vary depending on the name. Once, I saw these mushrooms in two separate loose bins in a supermarket -- one bin labeled "Italian brown mushrooms, $2.99 a pound," the other "baby portobellas, 5.99 a pound." They were the exact same product -- the "baby portobellas" were no larger than the "Italian browns," and they weren't organic vs. conventional -- so I guess either the produce manager didn't know his produce or expected ignorance from his customers.
Anyway, I was disappointed that the whole of this dish was less than the sum of its parts, especially since fresh chantrelles are freaking expensive.