Turkey & Mushroom "Sloppy Joes"

Serves two (easily doubled, tripled or quadrupled)

dried porcini mushrooms (I'm not sure how much I used, because they were given to me when my brother decided not to use them in the dinner he was making the other night, next time, I'll use more mushrooms, possibly even mixed varieties)
1 frozen turkey "chub" (1 pound) or 1 pound fresh ground turkey
olive oil
2 cloves garlic (or to taste), chopped
salt
pepper
herbes de provence
balsamic vinegar
water

bread
shredded mozzarella cheese

Rehydrate mushrooms in water (or broth, or wine). Drain, and chop the mushrooms. Save the liquid.

If you are using frozen turkey (as I did tonight), go ahead and thaw it in the frying pan (which cooks it at the same time). About the time it is completely thawed, add a little olive oil and the chopped garlic (if using fresh turkey, warm the olive oil, add the turkey and garlic at the same time). Add salt, pepper and herbes de provence (or seasonings of your choice) to taste. Cook until the turkey has started to brown slightly, then add the soaked, chopped mushrooms. Stir everything together and let the turkey and mushrooms cook a little more. Add the reserved soaking liquid from the mushrooms, a dash or two of vinegar and enough water to cover (if you used wine to soak the mushrooms, let it reduce a little before adding the vinegar and water). Let the whole thing simmer until the liquid is reduced by about half (15 minutes or so), or until the ratio of gravy to meat suits you (me, I like wet but not soupy).

During the simmering process, make a salad.

When the meat sauce looks about right, toast some bread. Tonight, I used whole wheat sourdough baguette.

When the bread is toasted, put one piece on each plate. Spoon some meat sauce over the top. Spoon a little extra liquid over the top. Sprinkle with cheese.

Very yum. No picture, though, because I didn't take one, and because, really, it's not that attractive a dish. Delicious though, I can assure you of that.

Thoughts for next time: Diced onion added with the garlic would be good. Also, a good possibility for slow cooking... I'll have to think about what modifications that would take. The dried mushrooms could probably be placed directly into the cooker, the slow, wet heat would probably soak them sufficiently. Frozen spinach stirred in at the end and allowed to heat through... Fresh baby spinach on the bread, under the meat sauce...