Turkey Mushroom Sandwich Bowls Recipes

Steps:

• Melt butter in large skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently.
• Add water gradually to dry gravy mix in small bowl, stirring with wire whisk until well blended. Add to mushrooms; mix well. Bring to boil, stirring frequently. Cook 1 min. or until thickened, stirring constantly. Add turkey; toss to coat. Cook 2 min. or until heated through, stirring occasionally.
• Cut the 2 large cheese slices crosswise in half. Fill buns with the cheese and turkey mixture.

Steps:

• Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated., Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through., Spoon into hollowed rolls; garnish with chives. Replace tops.

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

Steps:

• Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
• Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
• Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.

Steps:

• In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Steps:

• Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
• Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
• Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
• Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
• You can top it with your choice of cheese if you want and spoon into buns just before serving.
• Enjoy.