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1
In a heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes.
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2
Rub them to loosen any grit and coarsely chop.
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3
Let the soaking liquid stand for 5 minutes, then pour it into a bowl, leaving any grit behind.
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4
Heat 2 tablespoons of the oil in an enameled cast-iron casserole.
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5
Add the drumsticks, season with salt and brown on all sides over moderately high heat, about 10 minutes.
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6
Transfer to a plate.
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7
Add the carrots and onion to the casserole, season with salt and cook, stirring, until lightly browned, 8 to 10 minutes.
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8
Return the drumsticks to the pan.
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9
Add the wine, porcini and their soaking liquid, thyme and bay leaves and bring to a boil.
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10
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.
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11
Discard the thyme and bay leaves.
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12
Heat the remaining 2 tablespoons of oil in a medium skillet.
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13
Add the scallions, season with salt and cook over moderately high heat until softened and lightly browned, 3 to 5 minutes.
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14
Transfer the scallions to a plate.
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15
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.
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16
Cut the turkey meat off the bone into large pieces, and discard the sticklike tendons.
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17
Boil the cooking liquid until it lightly coats a spoon, 10 to 15 minutes.
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18
Add the Portobellos; season with pepper.
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19
Put the turkey into soup plates and spoon the Portobellos and sauce on top.
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20
Arrange the scallions alongside and serve.
