Turkey Tetrazzini

8oz. Mushrooms, coarsely chopped

5 t. unsalted butter

¼ c. all-purpose flour

1 ¾ c. milk

2 c. chicken broth

¼ c. dry white wine

10oz. spaghetti

3 c. coarsely-chopped cooked turkey

2/3 c. parmesan cheese

1/3 c. fine bread crumbs

2oz. pimentos

salt

olive oil

In a large, heavy saucepan, cook the mushrooms in ¼ cup of the butter over moderate heat, stirring, until most of the liquid has evaporated.  Stir in the flour and cook the mixture over low heat, stirring for 3 minutes.  Add in a stream of milk, broth, and wine, stirring, brining the mixture to a boil.  Stir and simmer for 5 minutes.  In a pot of boiling water, add salt and oil.  Cook the spaghetti until al dente and drain it well.

                                     

In a large bowl, combine the spaghetti, mushroom sauce, turkey, and salt and pepper to taste.  Stir in 1/3 cup of the parmesan cheese, and then transfer the mixture to a buttered, shallow 3-quart casserole dish.  Sprinkle with pimentos.  In a small bowl, combine the remaining parmesan and bread crumbs.  Sprinkle the mixture evenly over the tetrazzini, and dot the top with butter.

                      

Bake in the middle of a preheated oven at 375º for 30-40 minutes, or until it is bubbling and the top is golden.