- 12 oz egg noodles, spaghetti,linguini or other pasta
- 12 oz mushrooms, sliced
- 1/2 C unsalted butter
- 1/4 C flour
- 1 1/2 C milk
- 1/4 C cream
- 2 C chicken broth
- 1/4 C sherry (or dry white wine)
- 3 C chopped cooked turkey
- 1 C peas
- 2/3 C freshly grated parm (divided into 1/3 and 1/3 C)
- 1/3 C shredded swiss cheese
- 2 Tbs lemon juice
- salt and pepper
- 1/3 C fine fresh bread crumbs (or panko)
Preheat to 375. Cook mushrooms in 3 Tbs butter over med heat, stirring until all of the liquid the mushrooms give off has evaporated, 5-10 min. Set aside.
In large saucepan, melt 1/4 C of butter. Stir in flour, and cook the mixture over low heat stirring for 3 minutes.
Boil pasta until al dente.
Into the saucepan with the butter and flour, slowly whisk the milk, cream, broth, and the sherry. Bring to a simmer and cook over med-low heat, stirring constantly, for about 5-8 min.
When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, turkey, and the peas. Stir in 1/3 C of parm and the 1/3 C of swiss. Stir in the lemon juice. Add salt and pepper. Transfer mixture to buttered 3 qt casserole.
In a small bowl combine remaining 1/3 C parm and breadcrumbs. Sprinkle mix evenly over the tetrazzini and dot the top with the remaining 1 Tbs butter, cut into bits.
Bake in middle rack for 30-40 min.