Wine-Braised Turkey with Porcini - porcini mushrooms

Method

• In a heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes.
• Rub them to loosen any grit and coarsely chop.
• Let the soaking liquid stand for 5 minutes, then pour it into a bowl, leaving any grit behind.
• Heat 2 tablespoons of the oil in an enameled cast-iron casserole.
• Add the drumsticks, season with salt and brown on all sides over moderately high heat, about 10 minutes.
• Transfer to a plate.
• Add the carrots and onion to the casserole, season with salt and cook, stirring, until lightly browned, 8 to 10 minutes.
• Return the drumsticks to the pan.
• Add the wine, porcini and their soaking liquid, thyme and bay leaves and bring to a boil.
• Cover and simmer over low heat until the turkey is falling off the bones, about 3 hours; turn them 2 or 3 times during cooking.
• Discard the thyme and bay leaves.
• Heat the remaining 2 tablespoons of oil in a medium skillet.
• Add the scallions, season with salt and cook over moderately high heat until softened and lightly browned, 3 to 5 minutes.
• Transfer the scallions to a plate.
• Add the Portobellos to the skillet, season with salt and cook over high heat, turning them once, until softened and golden, 5 to 8 minutes.
• Cut the turkey meat off the bone into large pieces, and discard the sticklike tendons.
• Boil the cooking liquid until it lightly coats a spoon, 10 to 15 minutes.
• Add the Portobellos; season with pepper.
• Put the turkey into soup plates and spoon the Portobellos and sauce on top.
• Arrange the scallions alongside and serve.