Mushroom Tetrazzini

Today’s post is all about the food.

My daughter found this recipe on the Rachel Ray show and she loves this sort of thing so I was compelled to make it. Boy am I glad I did. This is a tasty dish. Now I realize there are plenty of people who have an aversion to ‘shrooms. I feel sorry for you. For the rest of you…. enjoy!

We have the cast of characters in this dish….

Melt 2 tbsp of butter with 2 tbsp of olive oil. Slice a pound of mushrooms of your choice.

By this time the butter is melted nicely. Add the mushrooms to the pan and saute for about 15 mins.

While the mushrooms saute, finely chop one medium onion and four cloves of garlic.

Then add them to the mushrooms and cook for another few minutes until they are translucent.

Deglaze the pan with 1/2 cup of wine. Recipe calls for Marcella, but there is always wiggle room as far as I’m concerned.

Now we add 1 cup of heavy cream.

Simmer until the cream bubbles and sprinkle a little nutmeg into the sauce.

Shred fresh Parmesan.

Then add it to the mushrooms just before the noodles are done.

Be sure and stir them all together….

Cook the Tetrazzini now until it is al dante.

Dump all those noodles into the cream sauce and mix together.

Be sure all that beautiful, fattening sauce covers every noodle.

Now serve it on a plate and enjoy.

Eat away….

It should be noted that the only two people who really like this dish are constantly concerned about their weight. Needless to say, this dish is on the menu on an infrequent basis only.

We enjoyed this dish (and now we do some yoga and a jog). Hope you all do to.

I’m just going to put this out there… tell me if you are a mushroom lover or not.

This is my little piece of heaven today….mmmmm.

Love,
Jeannene