TURKEY GRUYERE MUSHROOM BROIL
4 medium Italian sub rolls
4 tbsp. butter or margarine
*16 ounces turkey, chopped
1/2 pound fresh mushrooms, cleaned and sliced
1/2 pound oyster mushrooms, cleaned and sliced
2 shallots, chopped
1/2 cup sherry
1 tsp. Basil
*2 cups white sauce
2 cups light cream
2 cups grated Gruyere cheese
A pinch of paprika
salt and pepper to taste
Cut rolls in half lengthwise. Hollow insides of rolls by scooping out half of the bread. Toast bread shells in oven, then set aside.
Melt butter in a large frying pan over medium heat. Add turkey and both types of mushrooms, season with salt and pepper and continue to cook on high heat for 6 minutes.
Add shallots, mix and continue cooking for 3 more minutes.
Stir in sherry, seasonings, white sauce and cream. Cook for 5 minutes over low heat. Preheat oven at 400
Arrange toasted rolls on cookie sheet. Spoon in turkey and mushroom mixture, top with cheese and sprinkle with paprika. Brown for 3 minutes in oven and serve.
Serves 4 as a meal ) Serves 8 as a snack or side dish.
* To make this dish vegetarian, simply eliminate the turkey and make the white sauce with vegetable stock.
*White sauce recipe
3 tbsp. Butter
1 shallot, peeled and chopped
3 tbsp. Flour
2 cups chicken stock or vegetable stock
1 cup hot milk
Heat butter in saucepan over medium heat.
When melted, add shallots and cook for 2 minutes.
Mix in flour until there are no lumps and cook for 2 minutes over reduced heat.
Pour in chicken or vegetable stock, mix well and bring to a boil. Pour in milk and cook for 7 minutes over low heat, stirring occasionally.