Makes: 4-6 servings
Prep: 20 min
Cook: 40 min
Ingredients:
3 Tbs olive oil
1c scallions, finely minced and divided
1.25 tsp salt, divided
3/4 tsp freshly ground pepper, divided
8 oz shitake mushrooms, sliced
2 Tbs all purpose flour
2.5c chicken broth
1/4 c fine dry bread crumbs
1/3 c milk
1c freshly grated Parmesan, divided
1 large egg
1# ground turkey
2 garlic cloves minced
3 Tbs minced fresh flat leaf parsley
2/3c heavy cream
1 # dried pasta such as rotini
Heat oil in large skillet over medium heat. Add 1/2c scallions, 1/4tsp salt, 1/4tsp pepper, and mushrooms and cook, stirring occasionally, 5 minutes. Add flour and cook, stirring constantly, 2 minutes more. Add broth, cover and simmer 10 minutes.
Combine breadcrumbs and milk in small bowl, and let soak 10 minutes. Combine 1/2c Parmesan cheese, remaining 1/2c scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, 1 egg, ground turkey, garlic, and parsley in separate bowl. Stir in breadcrumb mixture and form into 1.5 inch meatballs.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to simmer. Add remaining 1/2c Parmesan and stir until sauce is slightly thickened.
Add drained cooked pasta and sauce to post and toss gently to combine. Serve with additional Parmesan.
Cottage Living Jan/Feb 2008
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