Bread Crumb Topping
- 1 cup fresh bread crumbs
- Pinch salt
- 1 1/2 tablespoons unsalted butter, melted
- 6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish
- Salt
- 12 ounces dried fettucine, noodles broken into thirds
- 10 ounces white button mushrooms, stem discarded, caps wiped clean, and sliced 1/4 inch thick
- 2 medium onions, minced
- Ground black pepper
- 1/4 cup unbleached all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup whole milk
- 1 tablespoon juice from 1 lemon
- 1/4 cup minced fresh parsley leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 2 (6-ounce) cans water-packed solid white tuna, drained and flaked into 1-inch pieces with a fork
- 1 1/2 cups frozen peas, thawed
Mise en place.
Saute the mushrooms and onions until softened.
Cook a roux with the butter and flour.
Gradually add broth and milk. Off heat, add 1/2 teaspoon salt, lemon juice, thyme, and if I had it, parsley.
Stir everything together.
Toss bread crumb ingredients together and bake at 350 degrees until golden brown and crisp.
Bake everything together at 450 degrees for 10 minutes.
I was planning on just making this for myself but wound up bringing it to Eric S's house to finish and have much of it eaten by football fans. It was a well-received hit.
