Best Mushroom Tetrazzini Recipes

CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)

Steps:

• Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
• Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
• Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
• Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
• Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
• Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
• Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
• Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
• Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

TURKEY MUSHROOM TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions; drain. , Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

MUSHROOM TURKEY TETRAZZINI

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water., In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika., Bake, covered, until bubbly, 25-30 minutes.

LINGUINI SHRIMP & MUSHROOM TETRAZZINI

Steps:

• Cook the linguini and drain.
• Saute mushrooms and onion until soft and most of liquid has been absorbed.
• Melt the butter with the garlic and then stir in the cream cheese until it is melted.
• Add parsley and basil and simmer for 5 minutes This will be lumpy.
• Stir in boiling water, to create a smooth sauce.
• Add the mushrooms, onion and shrimp and heat unit hot, but not boiling.
• Toss with linguini and serve with parmesan cheese on top.

MUSHROOM TETRAZZINI

Steps:

• Preheat oven broiler.
• Cook spaghetti as label directs.
• cut cheese slices into small pieces (reserve 1/2 cup for topping).
• Melt butter in 3 quart saucepan over medium heat and saute onion and mushrooms till tender (about 5 minutes).
• stir in flour, salt and pepper until blended.
• Gradually stir in milk & wine.
• Add cheese & parsley stirring constantly until mixture is thickened and cheese is melted.
• place hot spaghetti in large deep oven proof dish.
• Pour sauce over hot spaghetti and sprinkle with reserved cheese.
• Broil until cheese is melted.

MUSHROOM TURKEY TETRAZZINI

Steps:

• Directions Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.

TURKEY MUSHROOM TETRAZZINI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart rectangular baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat butter in a large skillet; cook and stir the mushrooms, green onion, and bell pepper until the onion is translucent and the vegetables are softened, about 5 minutes. Stir in the flour, black pepper, and garlic spread seasoning. Pour in the chicken broth and cream, whisking the mixture until smooth and thickened, 5 to 8 more minutes. Stir in the turkey, half the Parmesan cheese, and the cooked linguine, and lightly stir to coat all ingredients with sauce.
• Spread the mixture into the prepared baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds. Bake in the preheated oven until the mixture is bubbling and the top has begun to brown, about 20 minutes, and sprinkle with parsley before serving.

MUSHROOM CHICKEN TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
• Preheat oven to 325 degrees F (165 degrees C).
• Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
• Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

MUSHROOM TETRAZZINI

Steps:

• In large saucepan of boiling salted water, cook the fettuccine until al dente.
• Drain and set aside.
• In same saucepan, add the creamed spinach and cook over medium heat until heated through.
• Stir in the sour cream and sauteed mushrooms, season to taste with salt.
• Add the reserved pasta and toss to coat.
• Transfer the mixture to a small baking dish.
• Preheat a toaster oven to 375 degrees.
• In a small bowl, combine the bread crumbs and cheese.
• Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.