Shaggy Mane Chicken Tetrazzini
- 1 pound shaggy mane mushrooms* sliced in half
- 4 tablespoons butter
- 1 pound cooked chicken or turkey meat
- 1 1/2 tablespoons flour
- 2 cups chicken broth
- 1 cup half and half
- 1/8 teaspoon ground nutmeg
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup dry sherry
- 1/2 pound vermicelli
- 1/4 cup freshly-grated Parmesan cheese
* Alternate Mushrooms: Black Saddle Mushroom, Common Store Mushroom, Morels
In a saucepan, sauté the mushrooms in 2 tablespoons of the butter for 5 to 10 minutes, or until brown. Remove with a slotted spoon and mix with the chicken meat. Add the remaining 2 tablespoons butter to the same pan and add the flour. Cook and stir for 2 or 3 minutes. Using a whisk, blend the chicken broth into the flour, whisking continually. When the sauce is thick, add the half and half, nutmeg, salt, pepper, and sherry. Continue to cook until the sauce is well blended. Remove from the heat.
Cook the vermicelli in a large amount of boiling salted water until al dente. Drain.
Mix half of the sauce with the chicken and mushroom mixture, and the other half with the vermicelli.
Alternate layers of vermicelli with the chicken and mushroom mixture in a buttered baking dish. Sprinkle the Parmesan cheese on top and bake in a preheated 350 degree oven for 20 to 30 minutes or until bubbling and brown.
This recipe yields 4 to 6 main course servings.