In a large frypan over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken stock, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
This is my mothers' recipie exactly - I love that you mentioned, "on pasta - on rice but on buttered toast" this is not very good for you =- add fresh spinach on top or something - but it is delicious..
heavenly. - 03 Feb 2016