Creamy Tetrazzini with Mushroom-Turkey Meatballs

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DELICIOUS

Description

Recipe courtesy of the Mushroom Council and Serious Eats

Mushroom-turkey meatballs lend flavor and textural nuance to creamy tetrazzini.

Ingredients

For the Meatballs:
8 ounces white button or cremini mushrooms, cleaned, stems trimmed and roughly chopped
2 tablespoons olive oil, divided use
1 tablespoon unsalted butter
2 cloves garlic, minced
1 large egg
1 1/2 tablespoons low sodium chicken stock
1/4 teaspoon unflavored gelatin powder
1/2 pound ground turkey
11/2 teaspoons balsamic vinegar
1 teaspoon lemon zest
1 1/2 tablespoons finely ground breadcrumbs
2 tablespoons grated Parmesan, plus additional for garnish
Kosher salt and black pepper
For the Sauce:
1/2 cup dry sherry
1/3 cup all-purpose flour
1 cup low-sodium chicken stock
3 1/4 cups milk
1 cup heavy cream
1/8 teaspoon ground nutmeg
1 pound linguine, cooked al dente
1/4 cup torn fresh basil
* Click to ingredient to choose one

Directions

1
Pulse mushrooms in a food processor until finely and evenly chopped.
2
Melt 1 tablespoon olive oil and butter in a large saute pan over medium-high heat. When the mixture begins to foam, add mushrooms and allow to cook, untouched in a single layer, for 4 minutes. Reduce heat to medium, stir and add garlic on top. Continue cooking for an additional 2 minutes. Stir again and saute for one minute more. Remove from heat, transfer mushrooms to a large bowl and let cool.
3
Whisk together egg and chicken stock in a small bowl. Sprinkle with gelatin and let rest for 5 minutes. Then, whisk to combine and add egg mixture to cooled mushrooms, along with turkey, balsamic vinegar, lemon zest, breadcrumbs, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Combine using hands, taking care not to over-mix. Form mixture into golf ball-sized balls.
4
Heat remaining tablespoon of olive oil in a large saute pan over medium-high heat. When oil shimmers, add meatballs. Brown on all sides, working in batches, if necessary, so you do not overcrowd, about 5 minutes total. Transfer meatballs to a platter.
5
Add sherry to the pan and scrape up the browned bits using a spoon.
6
Whisk together flour, chicken stock and milk in a large bowl, ensuring there are no lumps. Pour into the pan, along with heavy cream, nutmeg, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Bring to a boil over medium heat and add meatballs so they can finish cooking in the simmering sauce.
7
When meatballs have finished cooking and the sauce has thickened, ladle atop linguine and garnish with basil and Parmesan.