I agree with the other review. Unless you are fairly wealthy, the leeks and portabellos are defintitely not worth it. This recipe has potential, but I found it pretty blah and all I could taste was the sherry so I had to add extra nutmeg and some garlic salt and powder to tame the very strong sherry taste.
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.
More From Sunset
- Calories: 455
- Calories from fat: 32%
- Protein: 24g
- Fat: 16g
- Saturated fat: 8.6g
- Carbohydrate: 53g
- Fiber: 2.8g
- Sodium: 1148mg
- Cholesterol: 115mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- Note: Nutritional analysis is per serving.
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