· 10 ounces mushrooms, slice thin (about 3 cups)
· 2 small shallots, diced fine
· 4 TBLS unsalted butter
· 1/4 cup flour
· 1 3/4 cups milk
· 2 cups chicken broth
· 1/4 cup Pinot Grigio
· 1# linguine or spaghetti
· 3 cups coarsely chopped cooked turkey
· 1 cup cooked peas ( I use frozen)
· 2/3 cup grated parmesan
· few shakes of tobasco or red pepper flakes
· sea salt, ground pepper, thyme to taste
· a sprinkling of paprika
· 1/3 cup panko bread crumbs
In a large heavy saucepan, cook the mushrooms and shallots in the butter over moderate heat for 5 minutes
Stir in the flour and cook the mixture over low heat, stirring for 3 minutes.
Add in a stream the milk, the chicken broth and the wine, stirring, bringing the mixture to a boil, stir and lower heat to simmer the sauce for 5 minutes. Add the cubed turkey, peas, tobasco and thyme.
In a kettle of boiling salted water cook the linguine until it is al dente and drain.
In a large bowl combine the linguine, the mushroom sauce, sea salt and pepper to taste.
Stir in the 1/2 cup of parmesan, and transfer the mixture to a buttered 3-quart casserole.
In a small bowl combine well the remaining 1/3 cup parmesan, and the panko crumbs.
Sprinkle the mixture evenly over the Tetrazzini, and drizzle over the top a bit of olive oil.
Bake the Tetrazzini in a 375 degree oven for 30 minutes, or until it is bubbling and the top is golden. Enjoy!
