Cheese Mushroom Tetrazzini

Submitted by Patti M.

"Favorite recipe from a Macy's publication 30+ years ago. Mmmm-mmm-good! Everyone loves this recipe."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 16 ounces fresh pasta (linguine, fettucine, etc.)
• 2 (6 ounce) packages sliced provolone cheese
• 1 medium onion, chopped
• 1 medium garlic clove, minced
• 1⁄2 lb mushroom, thickly sliced
• 6 tablespoons butter
• 2 tablespoons flour
• 2 chicken bouillon cubes, crumblied
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups milk
• 1⁄4 cup parsley, minced
• 1⁄4 cup dry sherry
• garnish addt'l sliced mushrooms, cherry tomatoes, parsley

directions

1. Drop noodles into boiling water & cook as directed.
2. Drain. Rinse with cold water.
3. Dice cheese.
4. Saute onion, garlic & mushrooms in butter in large skillet until tender.
5. Remove from pan with slotted spoon, leaving juices & butter in pan.
6. Stir in flour, salt, pepper & bouillon cubes.
7. Add milk. Cook, stirring until sauce thickens & boils.
8. Add parsley, sherry & half of the cheese, stirring until melted.
9. Combine noodles with half of the sauce.
10. Turn onto overproof serving platter.
11. Add mushroom mixture to remaining sauce. Spoon over noodles.
12. Sprinkle with remaining cheese.
13. Run under broiler until hot & bubbly.
14. Garnish as desired with sliced mushrooms, tomatoes & parsley.