Heat a deep skillet over medium high heat and add olive oil. Saute onions, garlic and a pinch of salt and pepper, until onions are translucent, about 6-7 minutes. Add carrots and saute additional 5-6 minutes or until softened.
Add ground turkey to the pan, along with fennel, oregano, and additional salt and pepper. Cook until turkey is browned and cooked through, using a wooden spoon to break into bite-sized pieces, about 7-8 minutes.
Once the turkey is nicely browned and starting to form a crust, add white wine to the pan to deglaze using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Pour in tomatoes, gently breaking them down using a wooden spoon.
Add a pinch of salt and pepper then bring to boil. Add in mushrooms, stir once then reduce to low. Simmer for 20 minutes or longer until you're ready to serve. Serve over your favorite pasta if you wish.