Bring first 3 ingredients to a boil in a small saucepan. Cover; remove from heat. Let stand 20 minutes or until mushrooms are tender. Strain mixture through a fine sieve over a bowl, reserving soaking liquid. Coarsely chop the porcini mushrooms.
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Sprinkle the turkey with salt and black pepper. Add turkey to pan; cook 2 minutes on each side or just until browned. Remove turkey from pan.
Heat remaining 2 teaspoons oil in pan over medium-high heat. Add cremini mushrooms; sauté 5 minutes. Add porcini mushrooms and shallots, and sauté 2 minutes. Sprinkle with flour, stirring to coat. Stir in reserved soaking liquid; bring to a boil. Return turkey to pan. Reduce heat to medium-low. Cover and cook 5 minutes or until turkey is done and sauce is slightly thick.