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How To make Penne with Mushrooms and Gorgonzola Cheese
1/4 cup olive oil
3 cloves garlic
chopped
1/2 pound mushrooms :
sliced
4 plum tomatoes chopped
2 tablespoons fresh basil :
chopped or
2 teaspoons dried basil
2 tablespoons fresh oregano chopped or
2 teaspoons dried oregano
3/4 pound penne :
(or other tubular
pasta) 1/2 cup gorgonzola cheese :
crumbled
Heat olive oil in a heavy large skillet over medium-high heat. Add garlic; saut e 1 minute. Add mushrooms; saute until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes.
(can be made 2 hours ahead, let stand at room temperature.) Cook penne in a large pot of boiling water until al dente. Drain reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until m ixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gor gonzola cheese and serve. (can use less olive oil)
By mail from texi <perrys@airmail.net> on Aug 25, 1998.
How To make Penne with Mushrooms and Gorgonzola Cheese's Videos
Gorgonzola Pasta with chicken and mushrooms
Music by Air
Gorgonzola Pasta with chicken and mushrooms
1 package of button mushrooms
1 wedge gorgonzola (about 3/4 cup)
1/2 pound penne pasta
1/2 cup heavy cream
1/2 onion sliced
3 chicken breasts cut into bite size pieces
3 large cloves garlic chopped
salt and pepper to taste
1/4 teaspoon chili flakes
1/4 teaspoon grated nutmeg
1 tables spoon olive oil
- Begin to boil the water for the pasta. Meanwhile, heat olive oil in a pan and add onion. Let saute for about 10 minutes until translucent.
- Add salt, pepper, chili flakes and garlic and saute another 3 minutes.
- Add the mushrooms and cook about 10 minutes until their almost cooked through.
- Add the chicken pieces and let cook about 4 minutes (don't let them cook all the way through) Meanwhile, add the pasta to the salted water.
- Add the heavy, nutmeg and gorgonzola. Mix and cover for about 3 minutes so the cheese can melt.
- Add a ladle full of pasta water and salt and pepper to taste. Cook for 3 more minutes until the sauce is the desired consistency. Add the pasta and serve. Enjoy!!
Gorgonzola Steak and Mushrooms Over Penne Pasta
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Pasta Alla Norcina - The Most Underrated Pasta. Ever.
Pasta alla Norcina might be the best pasta that most people in America haven't heard of. It consists of pan-seared crumbled sausage in a creamy white wine sauce with a touch of nutmeg. Traditionally this dish uses a mild sausage and is finished with black truffles. To keep it economical I instead used a bit of baby Bellas diced up. I hope you enjoy this pasta alla Norcina recipe!
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Easiest Gorgonzola Cream Sauce | Chef School
There’s nothing like a rich and creamy cheese sauce to fulfill your comfort food cravings. Chef Mark McEwan’s rich and classic recipe can be used to elevate pasta, beef or chicken dishes any day of the week.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce