Tetrazzini Sauce

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

Cornstarch

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.

Enjoy!

Tetrazzini Sauce

Printable Recipe Found Here

2 pints Baby Bella Mushrooms

2 cups Heavy Whipping Cream

2 cups Water

2 tablespoons Better Than Boullian Chicken Flavor

2 tablespoons Fresh Thyme

Cornstarch

6 cloves Garlic

1 1/2 cups Shredded Parmesan Cheese

2 tablespoons Butter

2 tablespoons Olive Oil

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.

Enjoy!

Pressure Cooker Risotto

Risotto is a marvelous Italian side dish of creamy rice.  What is truly wonderful about risotto is the creaminess isn't from cream.   The starch within Arborio rice (or medium grain rice) is released while it is cooked in chicken stock. That is what creates the rich creamy taste.  This recipe came about as a way to use left over steamed brown rice.  My method is by no means authentic to true Risotto and I didn't even use Arborio rice, so I'm sure my non-existent Italian grandmother is upset with me again.

 Look at how creamy it is.

Ingredients for this Recipe Are:

3 cups cooked Medium Grain Brown Rice (I use Nishiki Brown Rice, you can find out about it here)

4 cups water

3 tablespoons Better than Bouillon Chicken Flavor

4 cloves of Peeled Garlic

1 cup Shredded Parmesan Cheese

Place rice, water, bouillon and garlic in Pressure Cooker pot.

Set pressure cooker to high for 6 minutes.

 After the cooking time has ended and pressure is allowed to naturally release add 1/2 cup 
parmesan and stir.

Serve risotto, adding parmesan to individual servings.

Enjoy!

Pressure Cooker Risotto

Printable Recipe Found Here

3 cups cooked Medium Grain Brown Rice (I use Nishiki Brown Rice)

4 cups water

3 tablespoons Better than Bouillon Chicken Flavor

4 cloves of Peeled Garlic

1 cup Shredded Parmesan Cheese

Place rice, water, bouillon and garlic in Pressure Cooker pot.

Set pressure cooker to high for 6 minutes.

After the cooking time has ended and pressure is allowed to naturally release add 1/2 cup parmesan and stir.

Serve risotto, adding parmesan to individual servings.

Enjoy!