Turkey in Mushroom Sauce

1 1/2 tbsp oil
1 pkg terriaki turkey tenders, sliced into medallions
12 oz sliced mixed mushrooms or white mushrooms
1-18 oz box Cambell's Selects creamy portobello mushroom soup

Heat 1 tbsp of oil in a large skillet. Brown the turkey medallions, set aside. Add remaining oil to the skillet and cook the mushrooms. Add the soup to the mushrooms and bring to a boil. Pour half of the sauce over the turkey, serve the rest in a gravy boat.

YUM

I serve this with mashed potatoes and sugar snap peas or green beans. You must have rolls to sop up the sauce, too!