Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

Ingredients

• 0.5 cup bread crumbs italian
• 2 tablespoons butter 
• 2 cups chicken stock see 
• 8  cremini mushrooms chopped (baby portobellos)
• 1  eggs beaten
• 2 tablespoons flour all-purpose
• 1.3 pounds pd of ground turkey 
• 3 tablespoons olive oil extra-virgin for the mushrooms, 1 turn for the patties
• 1 teaspoon poultry seasoning 
• 4 servings salt and pepper 
• 1  shallots chopped
• 8  mushroom caps chopped
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• stove

Directions

1. Heat a nonstick skillet over medium high heat.
2. Add oil, 2 turns of the pan.
3. Add chopped mushrooms and shallots and season with salt and pepper.
4. Saute mushrooms 5 or 6 minutes until dark and tender.
5. Remove from heat.
6. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
7. Add turkey to the mushroom mixture. Make a well in the center of the meat.
8. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.
9. Mix turkey meat loaf and make a small 1-inch patty.
10. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick.
11. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.
12. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.