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Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced

  3. 1 teaspoon chopped fresh thyme leaves

  4. 3/4 teaspoon salt

  5. 1/4 teaspoon freshly ground black pepper

  6. 3 tablespoons all-purpose flour

  7. 1/4 cup finely chopped yellow onion

  8. 1 tablespoon finely chopped celery

  9. 2 cups reduced-sodium chicken broth

  10. 1 teaspoon Essence, recipe follows

  11. 2 tablespoons mayonnaise

  12. 10 to 12 ounces thinly sliced roast turkey breast

  13. 4 slices home-style white bread, toasted, optional

  14. 2 1/2 tablespoons paprika

  15. 2 tablespoons salt

  16. 2 tablespoons garlic powder

  17. 1 tablespoon black pepper

  18. 1 tablespoon onion powder

  19. 1 tablespoon cayenne pepper

  20. 1 tablespoon dried oregano

  21. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. To make the gravy , heat a small saucepan over medium-high heat and melt the butter. Add the mushrooms, thyme, salt and pepper and saute, stirring occasionally, until the mushrooms are soft, have released their liquid, and are golden, about 3 minutes. Add the flour and stir well to blend . Cook, stirring frequently, until the flour begins to brown, about 6 minutes. Add the onion and celery and saute until soft, about 2 minutes. Whisk in the chicken broth, Essence, and salt, to taste. Bring to a boil , reduce the heat to medium-low, and simmer until the mixture thickens and the floury taste is gone, about 20 minutes. To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread. Arrange equal amounts of the turkey on top. Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich. Serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.

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