Step 1

Heat the butter and 2 tablespoons of the oil in a large pan over high heat. When the butter foam begins to subside, add the turkey and cook quickly to golden brown. Remove the turkey with a slotted spoon and set aside, leaving the oil/butter mixture in the pan. Lower the heat and add the onion and 1 whole garlic clove. Sauté for 5 minutes, until translucent. Remove the garlic clove.

Step 2

Return the turkey to the pan with the onions and add the wine. Cover and allow the contents to simmer over low heat for 30 minutes.

Step 3

Brush the mushroom slices with olive oil and add to the pan. Chop the remaining clove of garlic and add along with the parsley and stock. Simmer for 30 minutes more. In the meantime, beat the egg yolks with 1 tablespoon of water, strained lemon juice and salt and pepper in a bowl. Set aside.

Step 4

Once the second 30 minutes are up, remove the pan from the heat source and pour in the egg mixture. Mix quickly so as not to curdle the egg. Serve immediately.