Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped -2 cups sliced crimini mushrooms
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- ¼ teaspoon dried tyme
- ¼ teaspoon dried savory
- 1 cup milk
- 1 (8 oz) package cream cheese
- 2 tablespoons heavy cream
- 2 cups frozen peas
- 1 cup grated Parmesan cheese
- 12 ounces cooked wild Alaskan Salmon, skinned and deboned broken ito chunks
- ½ teaspoon Old bay seasoning
- seasalt and freshly ground pepper
- 6 cups cooked pasta, such as penne or farfalle
- 1 cup bread crumbs, or Panko
Directions
- Preheat oven to 400 degrees
- Butter 9x13 casserole dish
- In a large skillet, heat oil over medium heat.
- Add the onion and saute until golden, about 5 minutes. Decrease the heat to medium, add the mushrooms, and saute for5 minutes or until soft.
- Remove the mixture from the pan and set aside.
- Melt 2 tablespoons of the butter in the skillet over medium heat, and add the flour, stirring constantly until the butter startsto brown and smell nutty. Be Careful not to burn it.
- Add the chicken broth, the tyme, and the savory, and scrape up any flavorful brown bits in the pan.
- Add milk, the cream cheese, and the cream, and whisk until smooth.
- Decrease the heat to low, and simmer for 10 minutes
- Add onion-mushroom mix to the pan, add the peas, cheese, Salmon, and old bay seasoning and stir.
- Season to taste with salt and pepper.
- Simmer until heated through and creamy, about 5 minutes.
- Toss the sauce with the noodles until well coated
- Pour into prepared casserole dish
- Melt the remaining 2 tablespoons of butter in small pan.
- Toss with bread crumbs, and sprinkle over the top of the casserole.
- The casserole dish uncovered into the oven for 20 minutes, or until the bread crumbs are golden.
- Serve imediately!!!!
