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Lynn's Turkey with Tequila Cream

4 Tablespoons vegetable oil
5 1/2 Pounds turkey cutlets -- cut into 1/2inch -- Strips
Salt & Pepper To Taste
6 shallots -- minced
6 Shiitake or domestic mushrooms -- quartered
1 Cup gold tequila
4 Cups chicken stock
2 Cups creme fraiche
1/2 Teaspoon salt
1/4 Teaspoon ground white pepper
3 Dashes Tabasco sauce

 Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco.

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