10 oz Mushrooms, sliced thin
5tbls unsalted butter
1 3/4 cup milk
2 cups chicken broth
1/4 cup all purpose flour
1/4 cup dry white wine
10 oz spaghetti
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup fresh Parmesean
1/3 cup fine fresh bread crumbs.
In a large heavy sauce pan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a a stream of milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
In a large bowl combine the spaghetti, the mushroom sauce, the turkey, the peas and salt and pepper. Stir in 1/3 c of Parmesan, and transfer the mixture to a buttered shallow 3 qt. casserole dish. In a small bowl combine the remaining 1/3 c Parmesan, the bread crumbs, and sprinkle the mixture evenly over the Tetrazzini.
Bake in the middle of a preheated oven at 375f for 30-40 minutes, or until it is bubbling and the top is golden.