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!