{"id":12038,"date":"2010-04-17T17:32:31","date_gmt":"2010-04-17T21:32:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12038"},"modified":"2010-04-17T17:32:31","modified_gmt":"2010-04-17T21:32:31","slug":"turkey-and-mushroom-pasta-with-wine-butter-sauce%e3%81%8d%e3%81%ae%e3%81%93%e3%83%91%e3%82%b9%e3%82%bf%e3%80%81%e7%99%bd%e3%83%af%e3%82%a4%e3%83%b3%e3%83%90%e3%82%bf%e3%83%bc%e3%82%bd%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12038&lang=en","title":{"rendered":"Turkey and Mushroom Pasta with Wine Butter Sauce
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Turkey and Mushroom Pasta with Wine Butter Sauce<\/strong>
\nDinner April 2, 2010<\/em><\/p>\n

This is a very simple and easy pasta to make, but Terry and I loved it. Cook garlic, onion, ground turkey, crimini mushroom in a pan. Add white wine. Cook on high heat and reduce the wine. Add chicken base and water and cook on low heat for a few minutes. Turn the heat off, and add butter. Salt and pepper. Pour this over cooked pasta. Sprinkle chopped parsley.<\/p>\n

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Turkey and Mushroom Pasta with Wine Butter Sauce Dinner April 2, 2010 This is a very simple and easy pasta to make, but Terry and I loved it. Cook garlic, onion, ground turkey, crimini mushroom in a pan. Add white wine. Cook on high heat and reduce the wine. Add chicken base and water and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-12038","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12038"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12038\/revisions"}],"predecessor-version":[{"id":12248,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12038\/revisions\/12248"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}