Mix together 1/3 can of soup with meat, bread crumbs, egg, salt and pepper. Make sure the turkey and beef are fully mixed together.
Spray a large frying pan with cooking spray. Form meat mixture into oval shaped patties about 1/2 inch thick.
Cook patties in pan over medium high heat until edges appear to be cooked, then turn them over. Continue cooking until they are cooked almost all the way through. (It helps to do this in two batches so that they are not crowded and can get nice and brown.).
Remove a few of the patties and keep warm on a plate in a low oven, leaving 3 or so in the pan. Add the water and let it sizzle around the remaining patties for about 30 seconds.
Stir together remaining soup, Worcestershire sauce, ground mustard, and Kitchen Bouquet and wine, if using (and I recommend both). Pour in pan with water and stir to incorporate. Simmer for 5 minutes until bubbly, reducing the heat if necessary. Add water as needed to keep consistency of sauce smooth.
Add remaining meat patties and fresh mushrooms to pan and press mushrooms down into the sauce. Cover pan and cook additional 10 minutes or until mushrooms are tender.