PINOY READERS

Ingredients 5 tablespoons butter 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons 2 portabella mushroom caps, cut into cubes 1 1/2 cups (4 oz.) sliced button mushrooms 5 teaspoons salt, plus more to taste 1/4 teaspoon nutmeg 1 pound medium egg noodles 3 tablespoons flour 2 cups chicken broth 1/2 cup dry sherry 1 cup half-and-half 1/2 cup parmesan cheese 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish 3/4 cup chopped radicchio leaves Preparation 1. Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside. 2. Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodl...