Linguine with turkey & mushrooms
Yield: 4 servings
Ingredients:
- 2 md Onions 1/2 ts Salt
- 1/2 lb Mushrooms fresh 1/4 ts Pepper
- 2 md Plum tomatoes 1/2 c Dry vermouth or white wine
- 2 tb Olive oil 1/2 c Chicken stock
- 2 c Turkey cooked 1/8 ts Hot red-pepper sauce
- 1/8 ts Thyme dried 12 oz Linguine
- 1/8 ts Rosemary dried 4 tb Butter; softened
- 1/8 ts Oregano
Instructions:
dried 1 tb Parsley fresh; minced 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]
