Salmon and Wild Mushroom Tetrazzini
Submitted by: JulieAnne H.
With fresh salmon and fresh wild mushrooms, this Italian dish is delicious and perfect for a cool fall evening.
Ingredients
- 4 cups chicken broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, smashed
- 5 whole peppercorns
- 1 bay leaf
- 4 8 ounce salmon steaks, about 1 inch thick
- 1 stick butter
- 1 pound assorted wild mushrooms; crimini, stemmed shiitake, chanterelle, oyster, and morel, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper
- 3 tablespoons flour
- 1 cup heavy cream
- 1/3 cup sherry
- 1/2 pound spaghetti
- 3/4 cup grated Parmigiano Reggiano
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Method
Combine first 5 ingredients in a deep skillet and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors. Add salmon pieces, cover and simmer until just cooked through, about 8 minutes. Transfer salmon to a plate to cool. Pour liquid from skillet through a large sieve into a bowl, discarding solids and then return liquid to skillet. If stock measures more than two cups, boil until reduced. Keep warm and covered. When salmon is cool enough to handle, flake it into a medium bowl, discarding skins, and set aside. Preheat oven to 350 degrees. Butter a shallow 3 quart baking dish. Heat 4 tablespoons of butter in a large heavy skillet over medium high heat until any foam subsides. Saute sliced mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring, until any liquid the mushrooms give off is evaporated and they start to turn golden, about 8 minutes. Melt remaining 4 tablespoons of butter in a 3 quart heavy saucepan over low heat, then add flour and cook, whisking constantly for 2 minutes. Add reserved warm stock in a steady stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, for 4-5 minutes, until thickened. Add cream, sherry, cayenne and simmer over low heat, whisking occasionally for 10 minutes. Season with salt and pepper. Cook spaghetti in a large pot of boiling salted water for 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone, and then drain well. Toss together spaghetti, mushrooms, and cream sauce in a large bowl. Gently stir in reserved flaked salmon and transfer mixture to prepared baking dish. Sprinkle dish evenly with cheese. Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
Notes:
Number of Servings: 8
Submitted by: JulieAnne H. ( See all of JulieAnne H. Recipes )
