10 oz. mushrooms, sliced thin about 4 cups
5 tbsp. unsalted butter
1/4 c. all-purpose flour
1 3/4 c. milk
2 c. chicken broth
1/4 c. dry white wine
10 oz. spaghetti
3 c. coarsely chopped cooked turkey
1 c. cooked peas
2/3 c. freshly grated Parmesan
1/3 c. fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 1/4 cup of butter over moderate heat, stirring until most of the liquid they give off has evaporated. Stir in the flour and cook the mixture over low heat, stirring for 3 minutes. Add in a stream (that is pour slowly) of milk, the broth, the wine, stirring bring the mixture to a boil, stirring and simmer the sauce for 5 minutes. In a pot of boiling, salted water cook the spaghetti until it is al dente (cooked) and drain it well. In a large bowl combine well spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine the remaining 1/3 cup of Parmesan, the bread crumbs and salt and pepper to taste. Sprinkle the mixture over the tetrazzini and dot the top with the remaining 1 tablespoon of butter, cut it into bits. Bake in 375 degrees F. oven for 30 to 40 minutes.