Reduce heat to medium, make well in centre of pan, add a little Oil if required. Add Garlic sauté for 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce, set Vegetables aside.
Mushrooms:
- In the sauce pan on medium heat, add Butter, and Oil, sauté 3 minutes, (until frothing slows). Add Mushrooms, sauté for 6 minutes, add Garlic Powder, mix well, sauté until liquids, evaporated. Deglaze pan with Wine, allow Wine to mostly reduce. Set Mushrooms aside.
Bechamel Sauce:
- In a pot on medium heat, add Butter, sauté for 3 minutes, until frothing slows. Add Flour, stir for 3 minutes. Add Milk slowly, stir well, while adding Milk. Add Cream of Mushroom Soup, mix well. Add Dried Mushrooms, and soaking liquid, mix well.
Add Garam Masala, Fennel, Oregano, Salt, Vegetables. Simmer for 5 minutes.
Turn heat off heat, add Cheese, mix well then set pot aside.
- In a large bowl add Turkey, Sauce, Vegetables, and Noodles, mix well.
In a 33 cm x 23 cm deep baking dish, Place Noodle mixture. Top with Bread Crumbs.
Place in oven for 30 minutes.