Turkey Roulade with Mushrooms
Preheat oven to 325F.
Reconstitute mushrooms in at least 2 cups water. Drain, but reserve 2 cups liquid. Chop the mushrooms. Coarsely chop 1 slice of pancetta.
Heat a large skillet over medium heat. Add 1.5 tsp oil to pan, and cook chopped pancetta for 3 minutes. Add 1.75 cups shallots, 2 tsp rosemary. 0.25 tsp salt, and 0.25 tsp pepper. Cook for 7 minutes or until shallots are tender. Stir in mushrooms, then cool slightly.
Slice turkey breast half lengthwise, cutting to (but not through) other side. Open halves, laying turkey breast flat. Pound to 1/2 inch thickness. Spread shallot mixture over turkey breast, and roll up. Sprinkle with 0.75 tsp salt and 0.5 tsp pepper. Arrange remaining pancetta slices evenly on top of turkey rolls. Secure at 2-inch intervals with twine.
In a large dutch oven, heat oil and brown the outside of the turkey roll. Add remaining shallots, carrots, celery, and wine to pan. Bring to a boil, then reduce liquid by half. Stir in reserved mushroom liquid and remaining 2.5 tsp rosemary. Cover and bake at 325F for 40 minutes or until thermometer reads 160F in thickest part. Remove turkey rolls, and let stand 15 minutes. Slice.
Strain cooking liquid through a fine mesh sieve, discard solids. Combine 0.25 cup water and flour, stirring with a shisk until smooth. Return remaining cooking liquid to pan; add flour mixture while stirring with a whisk. Bring to a boid, cook 1 minute or until thickened, stirring constantly. Serve gravy with turkey.