This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"There is nothing like staying at home for real comfort."
- Jane Austen
This is classic American comfort food. The original uses turkey, of course, but you can substitute almost anything – chicken, fish, or even beef. Crab is an excellent choice.
Most tetrazzini recipes call for sliced mushrooms, but quartering the mushrooms makes them easier to roast and they caramelize better.
You can use white flour with this recipe but I like the garbanzo flour because it has a less astringent flavor and blends well. There is a nice nutty flavor and it also has more fiber.
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol
Servings = 4 | Serving size =about 2 cups (1/4 pan)
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can easily be multiplied but multiple pans should be used. Makes great leftovers - reheat gently.
|1 tsp||olive oil|
|1 lb||crimini mushrooms (quartered)|
|8 ounces||whole wheat or gluten-free linguine|
|1 Tbsp||unsalted butter|
|1/4 cup||garbanzo flour|
|1 1/2 cups||2% milk|
|1/2 cup||white wine|
|1 cup||low sodium chicken stock|
|1/2 tsp||dried thyme|
|fresh ground black pepper (to taste)|
|2 cups||frozen peas|
|12 ounces||boneless skinless chicken thighs (diced)|
|2 ounces||Parmigiano-Reggiano (grated)|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the olive oil to the pan, swirl until well coated and add the mushrooms. Toss well and return the pan to the oven.
Roast the mushrooms for about 25 minutes until well browned, tossing frequently. Leave the oven on after removing the mushrooms.
While the mushrooms are roasting, place the water in a large pot over high heat and bring to a boil.
When the water is boiling add the pasta. Stir well and cook for 15 to 20 minutes. Do not cook until tender but until just shy of being al dente.
While the pasta is cooking, place the butter in a large skillet over medium high heat.
Add the flour and cook for about one minute. This will be the consistency of coarse cornmeal.
Add the milk 1/2 cup at a time and whisk until the sauce begins to thicken.
Add the wine, chicken stock, thyme, salt and pepper.
Cook for about 3 minutes, until the sauce begins to thicken.
Add the peas and chicken and stir well.
Add the cooked mushrooms and toss well.
Drain the pasta and add to the pan, stirring thoroughly.
Place the mixture in a 9" x 12" Pyrex baking dish.
Place the dish in the oven and bake for 40 minutes.
Top the casserole with the Parmigiano cheese and bake for another two minutes or until the cheese is melted.
Let cool slightly before serving.
Serving size = about 2 cups (1/4 pan)
Servings = 4
Amount Per Serving
|Calories 529||Calories from Fat 130|
|% Daily Value|
|Total Fat 14g||25%|
|Saturated Fat 6g||26%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 60g||19%|
|Dietary Fiber 9g||28%|
|Vitamin A 8%||Vitamin C 30%|
|Calcium 33%||Iron 29%|
|Vitamin K 15 mcg||Potassium 1009 mg|
|Magnesium 155 mg|