Turkey Tetrahedron

10 oz mushrooms, sliced thin (about 4 cups)
5 tbs. butter
1/4 cup flour
1-3/4 milk
2 cups chicken broth
1/4 cup white wine
10 oz spaghetti, cooked
3 cups cooked turkey, chopped
1 cup cooked peas
2/3 parmesan
1/3 cup bread crumbs


In a large heavy saucepan cook the mushrooms in 1/4 cup 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, broth, and wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes.


In a large bowl combine well the spaghetti, mushroom sauce, turkey, peas, and salt and pepper, stir in 1/3 cup parmesan and transfer the mixture to a buttered shallow 3 quart 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 tbs. 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 oven for 30-40 minutes, or until it is bubbling and the top is golden.

Serves 4-6