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Home » Food » By Country or Region » Western Europe » Italy » Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola

Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola

May 9, 2013 by Kimberly Killebrew · 27 Comments

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I received some pasta from Pappardelle’s for review.  All opinions are entirely my own.

Porcini Mushroom Pasta pappardelle's shiitake gorgonzola chicken

In general, I’ve become pretty tired of store-bought pasta.  Do you feel the same?  Just a little bit jaded?  Even the “flavored” ones lack flavor.  Either they don’t add enough of the flavoring to begin with – be it tomato, roasted red pepper, spinach, or whatever – and simply doctor it up with some natural coloring (red, green, etc) to make you think it’s full of some yummy flavor, or the pasta just sat around too long in the manufacturer’s warehouse before being shipped off to the stores and so much of the flavor dissipated.  Sure, it’s still nice to have “colored” pasta just for visual variety sake, but I would really love to bite into some roasted red bell pepper pasta that actually tastes like roasted red bell pepper.  Just for example.

I had never heard of Pappardelle’s until very recently.  The more I looked over their inventory, the more intrigued I became.  They have some amazing and incredibly original flavor varieties!  (Including gluten-free!)  Just go take a look and prepare yourself to be wowed.  In their words:  “We offer over 100 flavors of dried pasta and fresh-frozen ravioli, sauces and pestos, each handcrafted in small batches using every facet of traditional Italian pasta making techniques.”

I wondered why I had never heard of them before, the passionate pasta lover that I am.  Then I read their homepage and realized why.  They’ve traditionally only supplied upscale restaurants, hotels and resorts with their fine goods.  But now there are various locations throughout the U.S., primarily farmer’s markets, where their pastas can be purchased, and of course their products can be purchased on their website as well.

I also discovered that Pappardelle’s has a stand right up the freeway from us at Seattle’s Pike Place Market!   So we went to check them out.  Come join me on a little visual tour.

Pappardelles Pasta

They had a full array of flavored oils and vinegars and crusty bread for sampling.

Did I sample?  You bet I did.  Delicious!

I would have sampled more…and more…but you know how it is when the employees are watching you and you only dare try one or two pieces.  Of course there are some people who wouldn’t stop there, but I lack their courage.  It reminds me of a time I went to the market in Peterborough, England to get some fantastic British cheddar cheese (it’s the best!).  They always had samples out.  The man in front of me took one piece…and another…and another…and another…and it continued.  He must have taken at least a dozen pieces before the middle-aged English woman behind the stall shouted in a shrill voice, “You have had enough!”

So yes, I try to be couth when it comes to sampling.

Pappardelles Pasta

I don’t know if they had their full selection of 100 different varieties, but they sure had a lot!  This is just one side of the stall.

Pappardelles 3

The selection was seemingly endless.  I wanted to take some of everything home with me!  Good thing my husband was with me as the voice of reason and to pull me down from the pasta clouds.

Pappardelles 7

I love orzo.  They have several flavor varieties.

Pappardelles 8

The pasta people were giving out samples of pasta.  The thought of chewing on hard, crackly raw pasta didn’t exactly appeal to me, but I tried some anyway.  And guess what?  I could taste the flavors!

Pappardelles 4_edited

Here are the Pappardelle’s pasta folks handing out samples of pasta.  (To respect their privacy, their faces have been blurred.)

Pappardelles Pasta

Ah, Papparadelle’s!  From now on when I go to Pike Place Market this is one stall I won’t pass by without making a purchase or two…or three.

Today’s dish features Pappardelle’s Porcini Mushroom Linguine.  Why that one?  Well, you already know how I feel about porcini mushrooms.  This is the first of Pappardelle’s pasta that I’ve tried so far and yes –  I could taste the porcini!  Score!  It wasn’t overpowering, nor would I want it to be.  But it was a nice subtle flavor and the cooked pasta had the perfect texture.

This creamy chicken sauce of shiitake mushrooms and gorgonzola pairs beautifully with the porcini pasta.

Note:  I am not being paid or otherwise compensated for this post.  Pappardelle’s gave me some samples to try and I am sharing my opinion, which is entirely my own, with you.

And now, for the GIVEAWAY!! ***This Giveaway Has Ended***

Porcini Mushroom Pasta package

 

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!

Cube the chicken.

Porcini Mushroom Pasta prep 1

Melt the butter and olive oil in a skillet and brown the chicken.

Porcini Mushroom Pasta prep 2 Porcini Mushroom Pasta prep 3

Melt the remaining butter in the skillet, add the shiitake mushrooms and saute for about 5 minutes.

Porcini Mushroom Pasta prep 4

Add the onions and saute another 3 minutes.

Porcini Mushroom Pasta prep 5

Add the cream and bring to a boil.

Porcini Mushroom Pasta prep 6

Reduce the heat and stir in the gorgonzola.

Porcini Mushroom Pasta prep 7

Return the chicken to the sauce and heat through.

Porcini Mushroom Pasta prep 8 Porcini Mushroom Pasta prep 9

Portion out the cooked pasta on four plates and divide the sauce on top of the pasta.

Porcini Mushroom Pasta prep 10

Porcini Mushroom Pasta gorgonzola shiitake chicken cream

Porcini Mushroom Pasta with Chicken, Shiitakes and Gorgonzola
 
Print
: The Daring Gourmet, www.daringgourmet.com
Serves: 4
Ingredients
  • 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
Instructions
  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
3.2.2124

 

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27 Comments →

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27 Responses

  1. Samantha says

    May 10, 2013 at 10:52 pm

    Real flavored restaurant quality pasta!? Why wouldn’t I want to try it? checking out their website now!

    Reply
    • The Daring Gourmet says

      May 10, 2013 at 11:46 pm

      Their selection is seriously jaw-dropping. I want to try all of them!!

      Reply
  2. Lokness says

    May 10, 2013 at 10:36 am

    I am a huge fan of flavored pasta ! Mushroom pasta sounds very earthy and delicious. YUM! By the way, your pasta dish looks fantastic!

    Reply
  3. Erin | The Law Student's Wife says

    May 9, 2013 at 7:04 pm

    PS. FB following

    Reply
  4. Erin | The Law Student's Wife says

    May 9, 2013 at 7:03 pm

    I’m dying to try this pasta because…mushrooms changed my life. Just kidding. But seriously. I thought I hated them until I studied abroad in France. My first night with my host family and what was on the menu: An enormous mushroom salad. I took one bite from politeness/fear and…I’ve never looked back! I seriously cannot get enough and now I’m dying to try this recipe!

    Reply
  5. Rebecca Schear says

    May 9, 2013 at 6:15 pm

    Hello Kimberly, your recipe and photos look amazing. I pinned for later. I have been following you on Facebook, just learned you had a Pinterest, so i’m following now. I’d love to win the pasta because you claimed to taste the mushroom in it, any pasta’s I’ve tried that were flavored, just taste like normal egg noodles to me. Very interested, thanks for the opportunity at your giveaway, and thanks for always sharing =)

    Reply
  6. Liz Blunt says

    May 9, 2013 at 2:10 pm

    Your recipe make me want to lick the computer screen … and I love mushrooms!!

    Reply
  7. Sarah Jane says

    May 9, 2013 at 1:42 pm

    I’d love to enter the giveaway. I’m also a follower of yours on facebook. Love your site!

    Reply
  8. jesusan says

    May 9, 2013 at 10:25 am

    I have always just bought regular pasta, but the porcini mushroom pasta sounds intriguing because I really like the porcini flavor. Not sure my husband would go for this recipe, but it sounds wonderful to me. However, for the eating plan we are on, I would substitute evaporated milk for the cream or half & half, because of how it would change the calories and the nutritional profile.

    Reply
  9. Sharla Spoon says

    May 9, 2013 at 9:10 am

    I would LOVE to try this pasta. I had no idea about Papparadelles and can’t wait to investigate! I am a mushroom lover so this pasta especially appeals to me.

    Reply
  10. Marysue Feltman says

    May 9, 2013 at 8:27 am

    PS…I DO love your blogs and recipes and already follow you on FB (as Sue Lily) and Pinterest (as Mary Feltman)!

    Reply
  11. Marysue Feltman says

    May 9, 2013 at 8:22 am

    Oh my yummm! As a mushroom lover, this just couldn’t look ANY more scrumptious! Like you, I just stopped buying “flavored” pastas because there was no flavor. I would love to finally taste the tastes, especially the porcini!

    Reply
  12. Mushrooms Canada says

    May 9, 2013 at 8:19 am

    This pasta dish sounds absolutely perfect. I love the addition of the Shiitake mushrooms, such great flavour! Thanks for sharing…

    -Shannon

    Reply
    • The Daring Gourmet says

      May 9, 2013 at 8:21 am

      Thank YOU, Shannon, for the compliment and for visiting!

      Reply
  13. Anonymous says

    May 9, 2013 at 8:08 am

    Looks very interesting, I too remember the days of pride in manufacturing. I miss the small businesses that took pride in ownership. Not producing for the masses.

    Reply
    • The Daring Gourmet says

      May 9, 2013 at 8:16 am

      I agree. There is something to say for the quality and detail that often goes into products that are crafted by small businesses.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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