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1
In a large heavy saucepan cook the fresh mushrooms in butter over medium heat, stirring until they release their liquid (make certain that all of the water from the cooked mushrooms has evaportated completely before continuing with the recipe).
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2
Add in the onions, garlic, celery and dryed chili flakes; saute for about 5-6 minutes.
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3
Add in the flour and cook for about 3 minutes over low heat.
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4
Slowly add in the half and half cream, Dijon mustard, chicken broth and wine; bring the mixture to a boil, stirring, then simmer for about 20 minutes (long enough for the alcohol in the wine to cook off a bit).
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5
Add in 1/2 cup Parmesan cheese; mix to combine and simmer 1 minute; set the sauce aside.
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6
Cook the spaghetti in a large pot of boiling salted water until JUST firm-tender; drain VERY well, the transfer to a large bowl.
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7
Set oven to 350 degrees.
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8
Butter a 3-quart casserole dish (or larger).
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9
Pour the cooked sauce over the spaghetti and then add in the peas and cooked turkey or chicken; toss well to combine.
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10
Transfer the mixture to prepared casserole dish.
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11
Sprinkle with the shredded cheese.
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12
In a small bowl mix together the breadcrumbs with 1/4 cup Parmesan cheese, then sprinkle over the shredded cheese.
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13
Drizzle the melted butter over the crumbs.
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14
Bake for about 30 minutes or until the top is golden brown and the casserole is bubbling.
