- 12 oz rotini
- 12 ounces mushrooms, sliced (about 4-5 cups)
- 1 small diced onion
- 2 cloves diced garlic
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups of milk
- 1/4 cup non-fat half and half
- 2 cups chicken broth
- 1/4 cup dry sherry
- 3 cups coarsely chopped cooked turkey
- 1 cup peas
- 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
- 1/3 cup shredded Swiss cheese
- 2 Tbsp lemon juice
- Salt and Pepper
- Ground nutmeg (optional)
- 1/3 cup fine fresh bread crumbs (or panko)
- Freshly chopped parsley for garnish (optional)
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms, onion and garlic in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you’ve heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.