American · main

Turkey Tetrazzini with Mushrooms and Parmesan

Turkey Tetrazzini with Mushrooms and Parmesan reads umami 6.3, richness 5.9 and salinity 4.5 on Palate's 0–10 flavor X-ray — a American main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.3 · Richness 5.9 · Salinity 4.5 · Allium 3.7 · Earthy 3.2 · Sweetness 2.5 · Nutty 2.3 · Funk & Ferment 2.2 · Warm Spice 2.0 · Fruity 1.3 · Bitterness 1.2 · Floral 1.0 · Sourness 0.9 · Citrus 0.8 · Heat 0.8 · Herbaceous 0.6

What's in it (16)

• thin spaghetti — 340 g
• unsalted butter — 109 g
• cremini mushrooms — 454 g
• onion — 110 g
• garlic — 9 g
• dry sherry — 59 g
• all-purpose flour — 30 g
• low-salt chicken broth — 710 g
• heavy cream — 237 g
• freshly ground nutmeg — 1 g
• turkey meat — 710 g
• frozen peas — 237 g
• parmesan cheese — 114 g
• salt — 5 g
• black pepper — 3 g
• bread crumbs italian style — 237 g

Time & effort: about 58 min (53 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 107.6 kcal, 8.1 g protein, 7.4 g fat, 8.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Preheat oven to 375°F and butter a 9x13-inch baking dish. Bring a large pot of well-salted water to a boil and cook the spaghetti 2 minutes short of package directions for al dente, so it finishes cooking in the oven; drain and toss with 1 tablespoon of the butter to keep it from sticking.
2. Melt 2 tablespoons of the butter in a large deep skillet or Dutch oven over medium-high heat. Add the mushrooms in as close to a single layer as the pan allows and cook undisturbed until deeply golden on the first side, 4-5 minutes, then stir and continue cooking until browned all over and any liquid they release has evaporated, 4-5 minutes more.
3. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Pour in the sherry, scraping up the browned bits on the bottom of the pan, and simmer until nearly evaporated, 1-2 minutes.
5. Push the vegetables to one side of the pan and melt 3 tablespoons of the remaining butter in the cleared space. Sprinkle the flour over the melted butter, whisk together, then stir the paste into the vegetables and cook, stirring constantly, until it smells toasted and no raw flour remains, 1-2 minutes.
6. Gradually whisk in the chicken broth, then the cream, nutmeg, 3/4 teaspoon of the salt, and the pepper. Bring to a simmer, whisking often, and cook until the sauce thickens enough to coat the back of a spoon, 5-7 minutes.
7. Remove from heat and stir in the turkey, peas, drained spaghetti, and 1/2 cup of the Parmesan; toss until evenly coated and the sauce clings to the noodles. Taste and adjust salt.
8. Spread the mixture into the prepared baking dish in an even layer.
9. In a small bowl, toss the panko with the remaining 1/2 cup Parmesan and the remaining 2 tablespoons of butter, melted; season with a pinch of salt, then scatter evenly over the casserole.
10. Bake until the sauce is bubbling at the edges and the topping is deeply golden, 20-25 minutes. Let rest 5 minutes before serving.

Dishes with a similar flavor shape

• Beef Moussaka with Eggplant — Greek
• Vegetarian Moussaka with Lentils — Greek
• Italian Wedding Soup — Italian
• Baked Ziti with Roasted Vegetables — Italian-American
• Spinach Artichoke Baked Pasta — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.