Linguine With Turkey & Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 medium: Onions,
1/2 tsp: Salt,
1/2 lbs: Mushrooms, fresh
1/4 tsp: Pepper,
2 medium: Plum tomatoes,
1/2 cup: Dry vermouth or white wine,
2 tbsp: Olive oil,
1/2 cup: Chicken stock,
2 cup: Turkey, cooked
1/8 tsp: Hot red-pepper sauce,
1/8 tsp: Thyme, dried
12 ounce: Linguine,
1/8 tsp: Rosemary, dried
4 tbsp: Butter, softened
1/8 tsp: Oregano, dried
1 tbsp: Parsley, fresh, minced
Directions:
PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes
into 1/2-inch dice.
COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions
and mushrooms and saute until softened, about 3 minutes. Add turkey,
spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce
heat and simmer for 2 minutes. Add stock and simmer until sauce has
reduced to 3/4 cup, about 5 minutes. Stir in red-pepper sauce. Remove from
heat, cover and keep warm.
Bring 6 quarts of water to a boil in a large soup kettle. Add 2
tablespoons salt and the pasta. Boil until pasta is al dente, about 9
minutes. Drain pasta and toss with butter and sauce over very low heat.
Adjust seasoning. Sprinkle with parsley and serve immediately.
[COOKS magazine; Jan/Feb 1989]
Source from luhu.jp
into 1/2-inch dice.
COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions
and mushrooms and saute until softened, about 3 minutes. Add turkey,
spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce
heat and simmer for 2 minutes. Add stock and simmer until sauce has
reduced to 3/4 cup, about 5 minutes. Stir in red-pepper sauce. Remove from
heat, cover and keep warm.
Bring 6 quarts of water to a boil in a large soup kettle. Add 2
tablespoons salt and the pasta. Boil until pasta is al dente, about 9
minutes. Drain pasta and toss with butter and sauce over very low heat.
Adjust seasoning. Sprinkle with parsley and serve immediately.
[COOKS magazine; Jan/Feb 1989]
Source from luhu.jp