- 10 ozs mixed mushrooms
- 5 tbsps unsalted butter
- 1/4 cup flour (optional)
- 2 cups chicken broth
- 1 3/4 cups milk
- 1/2 cup dry white wine
- 10 ozs egg noodles
- 3 cups coarsely chopped turkey or chicken
- 1 cup peas
- 1 Medium onion
- 2 stalks celery
- 2 cloves garlic
- Fresh or dried sage, tarragon and Parsley
- salt and pepper to taste
In a large heavy saucepan saute the onion, garlic and celery in half of the butter over moderate heat, stirring until softened. Remove to a bowl. In the same saucepan cook the mushrooms in the remaining butter, again over moderate heat, stirring, until most of the liquid they give off has evaporated. Remove to the same bowl as the onion mixture. Over low heat, mix the chicken broth, milk and wine and herbs and spices (don't forget to season with salt and pepper), reduce by about half until you get a nice sauce consistency (you can use the flour to thicken if desired). Add back in the onion, garlic, celery and mushroom mixture,the peas and turkey and simmer.
In a pot of salted boiling water cook the egg noodles according to the package instructions. Drain well.
Toss the egg noodles with the sauce and serve!
If you want a more traditional Turkey Tetrazzini you can transfer to a shallow casserole dish, combine bread crumbs and parmesan, sprinkly evenly over the Tatrazzini and bake in the middle of a preheated 375 degree oven for 30 minutes and its bubbling and the top is golden.