3 tablespoons butter
baked mushrooms, sliced
2 tablespoons butter
1 teaspoon dried basil
1 teaspoon minced garlic
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 (10 ounce) cans Mushroom and Potato Salad
1/2 cup chopped cooked turkey breast
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon Italian seasoning
1 teaspoon paprika
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
In a medium bowl, mix the butter, mushrooms and 2 tablespoons garlic in a small bowl; stir in the basil, parsley, salt and pepper.
Heat olive oil in a large skillet over medium heat. Cook mushrooms in butter and garlic until almost opaque; remove from pan. Stir in the mushrooms, celery, onion and Italian seasoning. Pour over mushroom mixture and cook until heated to desired doneness.
In a small bowl, mix together the salad with turkey, celery and onion. Spread over mushroom mixture.
Return mushrooms to pan, and add celery, onion, Italian seasoning, paprika and Worcestershire sauce. Simmer over low heat for about 30 minutes, stirring occasionally.
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