INGREDIENTS

INSTRUCTIONS

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over
moderate heat, stirring, until most of the liquid they give off has
evaporated, stir in the flour, and cook the mixture over low heat,
stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine,
stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5
minutes. In a kettle of boiling salted water cook the spaghetti until it is
al dente and drain it well.
In a large bowl combine well the spaghetti, the mushroom sauce, the turkey,
the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan,
and transfer the mixture to a buttered shallow 3quart casserole. In a small
bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and
salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini,
and dot the top with the remaining 1 tablespoon butter, cut into bits. The
Tetrazzini may be prepared up to this point 1 month in advance and kept
frozen, covered. Bake the Tetrazzini in the middle of a preheated 375
degree oven for 30 to 40 minutes, or until it is bubbling and the top is
golden.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9234
Converted by MM_Buster v2.0l.

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