We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Sunday, March 16, 2014
Have you ever had chicken tetrazzini, or turkey tetrazzini? This is the sauce that is made in that recipe. This is a great go to sauce over turkey or chicken or mixed with pasta. Very yummy sauce, and it is what I'm making to go with a rotisserie turkey in the next post. I apologize in advance. This post doesn't have as many pictures because I was busy cooking and forgot to stop and photograph my progress.
This sauce is delicious! Not much else to say.
Ingredients for this Recipe Are: 2 pints Baby Bella Mushrooms
2 cups Heavy Whipping Cream
2 cups Water
2 tablespoons Better Than Boullian Chicken Flavor
2 tablespoons Fresh Thyme
6 cloves Garlic
1 1/2 cups Shredded Parmesan Cheese
2 tablespoons Butter
2 tablespoons Olive Oil
Ignore the Spaghettis Squash! It is photobombing my photo.
Clean the mushrooms well and slice thinly.
Remove thyme leaves from stems.
Preheat a 12 inch skillet over a medium flame.
Add butter, olive oil, garlic, and mushrooms to pan and stir and cook until softened.
Pour water, Better than Boullian, cream, and parmesan cheese into skillet and bring to a boil.
Make a cornstarch slurry of equal parts cornstarch and water, about 2 tablespoons each to start.
Slowly add cornstarch to sauce and stir, only add enough to thicken to desired thickness.
Remove from heat and pour over noodles, chicken, or turkey.