Jan 21, 2011
3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have suggested but it's 5 stars with the following modifications. 1.) Use linguini noodles vs spaghetti cooked al dente as the noodles still have to bake. 2.) Use turkey in this timeless dish, plus it's a good way to use up Thanksgiving leftovers. 3.) Never use canned mushrooms - Ugh! Baby brown bellas and white buttons work beautifully. Saute 3 cloves of minced garlic, 1 small minced onion, and 1 tsp of fresh thyme leaves in butter. Add 1/2 cup of a GOOD white wine and let simmer. Once the liquid from the mushrooms/wine evaporate, set mushroom mixture aside. 4.) When making the sauce, add 1 tsp of salt, 1 tsp of white pepper, and 1 tsp of nutmeg, plus 2 cups milk to the cream and chicken broth for a more sophistacted sauce. Let simmer for 10 + minutes until sauce thickens. 5.) Add the sauce, mushrooms, Parmesan cheese, 3/4 cup frozen peas and 1/4 cup of Italian parsley (flat leaf parsley) to the noodles and stir until the noodles are evenly coated. 6.) Transfer to a baking dish. Mix 1/4 cup of Parmesan cheese and 1/4 cup Italian bread crumbs and spread over the top of the noodles. Dot with butter and bake as directed. FYI - this dish freezes well... With the modifications, this is a flavorful dish more true to the original that will have guests begging for more.... Enjoy!
—Crystal S
