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!
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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!
Real flavored restaurant quality pasta!? Why wouldn’t I want to try it? checking out their website now!
Their selection is seriously jaw-dropping. I want to try all of them!!
Check out The Daring Gourmet blog for a tasty Porcini Mushroom Linguine recipe and a virtual field trip to Pike… http://t.co/BApsD8SooZ
I am a huge fan of flavored pasta ! Mushroom pasta sounds very earthy and delicious. YUM! By the way, your pasta dish looks fantastic!
PS. FB following
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!
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 =)
Your recipe make me want to lick the computer screen … and I love mushrooms!!
I’d love to enter the giveaway. I’m also a follower of yours on facebook. Love your site!
A very creamy and delicious dinner! Pasta with Chicken, Shiitake Mushrooms and Gorgonzola by @daringgourmet | http://t.co/XlhOgwin8G
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.
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.
PS…I DO love your blogs and recipes and already follow you on FB (as Sue Lily) and Pinterest (as Mary Feltman)!
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!
This pasta dish sounds absolutely perfect. I love the addition of the Shiitake mushrooms, such great flavour! Thanks for sharing…
-Shannon
Thank YOU, Shannon, for the compliment and for visiting!
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.
I agree. There is something to say for the quality and detail that often goes into products that are crafted by small businesses.