Porcini Mushroom Pasta with Chicken, Shiitakes and Gorgonzola
Serves: 4
  • 1 lb. Pappardelle’s Porcini Mushroom Linguine or pasta of choice
  • 1 lb. boneless/skinless chicken breasts, cut into ¾ inch pieces
  • 1 lb. fresh shiitake (or cremini) mushrooms, stems removed (if using shiitake) and cut into ½ inch strips
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 cup heavy cream or half-and-half
  • 4 oz. Gorgonzola or blue cheese
  • Garnish: freshly grated Parmesan cheese and Italian flat-leaf parsley, if desired
  1. Melt one tablespoon of the butter and the olive oil in a skillet over medium high heat. Add chicken and cook until lightly browned, about 12 minutes, seasoning with salt and pepper. Set the chicken aside.
  2. Melt remaining two tablespoons butter in the same skillet over medium high heat. Add the shiitake mushrooms and saute for about 5 minutes. Add the onions and cook for another 3 minutes. Add cream and bring to a boil for about a minute, stirring regularly. Reduce heat to medium and stir in Gorgonzola. Return the chicken to the skillet, stir to combine, and heat through.
  3. Meanwhile, cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain well and rinse with warm water.
  4. Serve the sauce over individual plates of pasta with Parmesan cheese and parsley, if desired.
  5. Adapted from Pappardelle's
Recipe by The Daring Gourmet at https://www.daringgourmet.com/pasta-with-chicken-shiitakes-and-gorgonzola/