Wild Mushroom Roast Recipe

Directions

Take the naked eggs and beat into the margarine to form a creamy spread. Sprinkle salt, pepper, oil, onions, garlic, tarragon, carrot, milk, green onions, sage, rosemary, thyme and rosemary on 2 small baking pans. Sprinkle mushrooms over eggs and toss to coat.

Bake meat rolls in aluminum foil for about 30 minutes. Remove foil and serve chilled. Remove meat rolls and stir in marinade with knife blade.

Heat oil in a heavy skillet over high heat. Brown meat cuts on all sides. Drain fine, transfer to a large microwave dish and heat evenly. Fry over medium heat, stirring, until golden brown(6 to 8 minutes). Turn meat strips and rectangles over and roll in marinade. Fry 5 or 6 strips at a time for about 5 minutes, until both sides of each strip are golden brown. Repeat with all and serve.

Meanwhile, heat oil in a large skillet over medium heat. Place turkey in skillet with juices; saute about 5 minutes, until golden. Reduce heat to medium, reserve turkey juices. Mix sage, basil, rosemary, thyme and rosemary into skillet, heat just and gently until heated, stirring gently. Stir in mushrooms. Season all over. Season turkey with sage crushed tomatoes, salt and pepper. Cook 8 to 10 minutes, stirring frequently. Turn over, and cook 4 to 5 minutes more, then pour in marinade. Reduce heat to medium. Season with flour

Spread marinated meat evenly in bottom of 8x8x8 inch baking dish. Bake uncovered 10 minutes, or until internal temperature of meat reaches 190 degrees F(75 degrees C).

Stir parsley mixture into simmering broth, stirring very lightly. Spoon turkey mixture over turkey/meat mixture. Top with lettuce and brush with marinade, then sprinkle with mushrooms and cheese.

Bake uncovered 15 to 20 minutes, stirring every 15 minutes. Serve hot or cold.