- 6 Tbls butter
- 1/2 lb mushrooms thinly sliced
- 1 Tbls Madeira
- 4 Tbls flour
- 1 1/2 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 2 to 3 cups cooked turkey (diced)
- 1/2 lb cooked linguine to al dente stage
- 1/3 cup grated parmesan Cheese mixed with
- 2 Tbls dry bread crumbs
- salt and freshly ground pepper
Preparation time 5mins
Cooking time 65mins
Heat 2 Tbls of the buter in a skillet. When he foaming subsides, add the mushrooms and saute, over high heat fo 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Medeira and evaporate over high hat.
In another saucepan heat 3 Tbls of butter. When the foaming subsides, stir in the flour and cook for a minute. Whisk in the broth and bring to a boil. Cook over low heat for about 5 minutes or until thickened.
Remove sauce from the heat and stir in the cream. Season to taste with salt & Pepper. Fold in the mushrooms and turkey.
Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread brumbs over the the top and dot with remaining Tbls of butter. Heat for 45 minutes of unstil heated through, sauce is bubbling and top is browning. If you wish slide casserole under the broiler for a moment to brown the top.