Easy Recipe Finder
Recipe Feeder
6 tbsp butter 60 g
5 tbsp flour 40 g
2 1/2 cups chicken broth 600 mL
1 1/4 cups light cream 300 mL
1/2 cup dry white wine 125 mL
3/4 cup freshly grated Parmesan 175 mL
3/4 lb fresh mushrooms, sliced 350 g
salted water
1/2 lb noodles (spaghetti or tagliarini) 225 g
3 to 4 cups coarsely chopped cooked turkey 750 mL
Melt 2 tbsp/20 g of butter, mix in flour and gradually blend in the chicken broth, cream, and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in 1/2 cup/125 mL of the Parmesan cheese.
Measure out 1 cup of the sauce and blend in remaining cheese. Keep aside.
Melt the remaining butter in a pan, add mushrooms, and cook quickly, stirring, until lightly browned.
Cook noodles in salted water until just tender to bite. Drain well.
Combine the large portion of sauce, mushrooms (save a few slices for garnish), hot noodles, and turkey; salt to taste. Turn into a large shallow casserole.
Spoon the 1 cup/250 mL of sauce evenly over the surface and top with reserved mushroom slices.
Bake in a 375°F/190°C oven for about 20 minutes, or until bubbling. Broil until lightly browned.
5 tbsp flour 40 g
2 1/2 cups chicken broth 600 mL
1 1/4 cups light cream 300 mL
1/2 cup dry white wine 125 mL
3/4 cup freshly grated Parmesan 175 mL
3/4 lb fresh mushrooms, sliced 350 g
salted water
1/2 lb noodles (spaghetti or tagliarini) 225 g
3 to 4 cups coarsely chopped cooked turkey 750 mL
Melt 2 tbsp/20 g of butter, mix in flour and gradually blend in the chicken broth, cream, and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in 1/2 cup/125 mL of the Parmesan cheese.
Measure out 1 cup of the sauce and blend in remaining cheese. Keep aside.
Melt the remaining butter in a pan, add mushrooms, and cook quickly, stirring, until lightly browned.
Cook noodles in salted water until just tender to bite. Drain well.
Combine the large portion of sauce, mushrooms (save a few slices for garnish), hot noodles, and turkey; salt to taste. Turn into a large shallow casserole.
Spoon the 1 cup/250 mL of sauce evenly over the surface and top with reserved mushroom slices.
Bake in a 375°F/190°C oven for about 20 minutes, or until bubbling. Broil until lightly browned.
