Directions

1. Cut turkey into small pieces. Heat 1 tablespoon butter  in a nonstick pan over medium heat. Add turkey; cook 2 to  3 minutes or until golden and cooked through. Season with salt and pepper; transfer to a plate.   
2. Wipe mushrooms with paper towel. Discard stalks. Heat remaining 1 tablespoon butter in pan over medium heat.  Add mushrooms, open side up, and cook 3 minutes. Add wine, bay leaf, rosemary and a generous grinding of pepper. Cook, covered, another 5 minutes. 
3. Transfer mushrooms to a plate. Cook pan juices over high heat until reduced to one third their original volume. Discard rosemary and bay leaf. Leave pan juices to cool. 
4. Pour pan juices into a large bowl. Whisk in oil, vinegar and crème fraîche. Add salt and pepper to taste. Finely chop 4 lettuce leaves. Add to bowl with turkey; stir to combine.  
5. Spread remaining whole lettuce leaves on serving plates. Place mushrooms on top, open sides up, and fill with turkey salad. Garnish with raspberries.