CRISTINA FERRARE'S CHICKEN TETRAZZINI CASSEROLE
INGREDIENTS
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Coarse salt and ground pepper
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6 tablespoons butter
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2 shallots
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½ pound white mushrooms, trimmed and sliced ¼ inch thick
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½ pound cremini mushrooms slicked thin
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8 shitake mushrooms sliced thin
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1 tsp. kosher salt and cracked pepper
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½ cup all-purpose flour
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3 cups warm milk
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1 can (14.5 ounces) reduced-sodium chicken broth, warmed
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¾ cup dry white wine
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3 cups grated Parmesan cheese
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½ teaspoon dried thyme leaves
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1 pound linguine, broken in half
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1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
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1 package (10 ounces) frozen peas, thawed and drained
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