Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
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I’m pretty passionate about porcini mushrooms. I grind the dried mushrooms and add them to practically everything: sauces, gravies, soups, stews, and seasoning blends. Basically to anything that can benefit from a boost of umami. Today’s dish combines porcini and shiitake mushrooms, gorgonzola, mushrooms and cream for an irresistibly delicious sauce. Serve it with your pasta of choice for an easy, quick dish that’s perfect for a busy weeknight and elegant enough to serve for guests!
And for our shiitake, porcini and pasta lovers, you’ll also want to check out my Creamy Fettuccine with Shiitake and Porcini!
Now, let’s get started on this yummy-licious recipe!
Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
Melt the butter and olive oil in a skillet and brown the chicken.
Melt the remaining butter in the skillet, add the shiitake mushrooms and saute for about 5 minutes.
Add the onions and saute another 3 minutes.
Add the cream and bring to a boil.
Reduce the heat and stir in the gorgonzola.
Return the chicken to the sauce and heat through.
Portion out the cooked pasta on four plates and divide the sauce on top of the pasta.
Serve sprinkled with some fresh parsley.
Enjoy!
Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
Ingredients
- 1 pound Linguine or pasta of choice
- 1 pound boneless/skinless chicken breasts , cut into 3/4 inch pieces
- 1 pound fresh shiitake or cremini mushrooms , brushed clean, stems removed (if using shiitake) and cut into 1/2 inch strips
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion , finely chopped
- 1 cup heavy cream or half-and-half
- 4 ounces Gorgonzola or blue cheese
- freshly grated Parmesan cheese and chopped parsley for garnish
Instructions
- Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain well and rinse with warm water.While the pasta is cooking, melt one tablespoon of the butter and the olive oil in a skillet over medium high heat. Add chicken and cook until lightly browned and cooked through, about 6-8 minutes, seasoning with salt and pepper. Set the chicken aside.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.Serve the sauce over individual plates of pasta with Parmesan cheese and parsley.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
