Preheat oven to 325F. Soak one 1-ounce package dried porcini mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey (about 2 1/2 cups) and 8 ounces cooked wide egg noodles in a large bowl.
Meanwhile, heat 3 Tbspns olive oil in a large skillet over medium heat and saute 3 Tbspns finely chopped shallots until softened, about 5 minutes. Add 1 tsp chopped thyme leaves and a pinch of cayennne pepper and cook until shallots become golden, about 2 more minutes. Stir in 3 Tbspns flour and cook until browned, 1 to 2 minutes.
Add 2 1/2 cups milk, 1 tbspn cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with 1/4 tsp salt.
Heat to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes. Meanwhile, in a small bowl, mix 1/2 cup parmesan cheese with 1/2 cup bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.
Originally Submitted
7/23/2010
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