We took classic tetrazzini--a dish invented in San Francisco in the early 1900s to honor soprano Luisa Tetrazzini, who lived there for a time--and punched it up with fresh leeks, portabella mushrooms, and radicchio. Prep and Cook Time: 1 hour.
5 tablespoons butter
3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons
2 portabella mushroom caps, cut into cubes
1 1/2 cups (4 oz.) sliced button mushrooms
5 teaspoons salt, plus more to taste
1/4 teaspoon nutmeg
1 pound medium egg noodles
3 tablespoons flour
2 cups chicken broth
1/2 cup dry sherry
1 cup half-and-half
1/2 cup parmesan cheese
2 cups cubed or shredded cooked turkey, in 1/2-in. pieces
1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish
3/4 cup chopped radicchio leaves
How to Make It
Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.
Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodles and set aside, covered.
While noodles are cooking, melt remaining 3 tbsp. butter in the same pan. Sprinkle in flour and stir until mixture looks glossy and golden brown, about 3 minutes. Whisk in chicken broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half, parmesan, and remaining 1 tsp. salt. Reduce heat to low, return pan to heat, and stir in vegetable mixture, turkey, and parsley. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with parsley.