- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
- Salt and freshly ground pepper
- 1/2 cup Madeira wine
- 1 1/2 cups gravy
- 4 slices thick-cut white sandwich bread, such as pain de mie (Pullman)
- 3 pounds roast turkey breast
- 1 bunch watercress
- Preheat oven to 400 degrees F. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
- Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
- Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.