Creamy Mushroom Tetrazzini

Ingredients

• 8 oz (225g) spaghetti 8 oz (225g) spaghetti
• 2 tbsp (30g) unsalted butter 2 tbsp (30g) unsalted butter
• 1 lb (450g) mushrooms, sliced 1 lb (450g) mushrooms, sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their moisture and turn golden brown.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until fragrant.
5. 5.
   Pour in the chicken broth and bring to a simmer. Let it cook for a few minutes to reduce slightly.
6. 6.
   Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
7. 7.
   Add the cooked spaghetti to the skillet and toss until well coated with the mushroom sauce.
8. 8.
   Transfer the mixture to a baking dish and sprinkle with additional Parmesan cheese.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
10. 10.
    Remove from the oven and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb moisture.

Tips & Tricks

• For a twist, you can add cooked chicken or turkey to the dish for extra protein.
• Feel free to experiment with different types of mushrooms to add depth of flavor.
• If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
• To make it more indulgent, sprinkle some breadcrumbs mixed with melted butter on top before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Mushroom Tetrazzini hot, straight from the oven. Garnish with fresh parsley and grated Parmesan cheese for an extra touch of flavor. Pair it with a side salad or garlic bread to complete the meal.

Presentation advice

When serving, scoop a generous portion of the Tetrazzini onto a plate, allowing the golden crust to be visible. Sprinkle some fresh parsley on top for a pop of color. Serve it in a rustic baking dish to showcase the homemade goodness.