MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
CREAMY GORGONZOLA PENNE AND MUSHROOMS
Make and share this Creamy Gorgonzola Penne and Mushrooms recipe from Food.com.
Provided by Atiekay
Categories Penne
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil and drain pasta.
- Meanwhile, saute mushrooms, onions and garlic in olive oil until softened.
- Warm yogurt, sherry, and cheeses in separate pan.
- Combine pasta, cheese sauce and mushroom mixture.
Nutrition Facts : Calories 455.7, Fat 11, SaturatedFat 5.7, Cholesterol 26.4, Sodium 328.9, Carbohydrate 64.8, Fiber 2.9, Sugar 6.7, Protein 19.3
PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE
Provided by Maura Chamberlain
Categories Garlic Herb Mushroom Pasta Tomato Quick & Easy Blue Cheese Bon Appétit Illinois
Yield 2 Generous Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté 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 large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE
My husband and I love blue cheese on our steaks. This is a little bit more sophisticated version. A good dish to serve company for dinner. I like to serve it with a loaded baked potato and a simple, green salad. From Giada De Laurentis, TFN. Just a little warning, this sauce is very rich and a little goes a long way.
Provided by DinnerDiva in OK
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the beef:
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper.
- Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side.
- Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes.
- Remove the beef from the oven and let rest for 5 minutes.
- Another option is to cook the filets on the grill.
- For the sauce:
- Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes.
- Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth.
- Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
Nutrition Facts : Calories 801.2, Fat 63.6, SaturatedFat 19, Cholesterol 103.6, Sodium 741.2, Carbohydrate 30.4, Fiber 3.4, Sugar 8.5, Protein 28.2
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
PENNE POLLO ALLA GORGONZOLA
Make and share this Penne Pollo Alla Gorgonzola recipe from Food.com.
Provided by The Italian Cook
Categories Penne
Time 45m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
- Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
- Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
- Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
- If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
- Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
- Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!
Nutrition Facts : Calories 1874.9, Fat 124.5, SaturatedFat 58.3, Cholesterol 379.9, Sodium 565.7, Carbohydrate 139.6, Fiber 18.5, Sugar 2.4, Protein 56.8
PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE
This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.
Provided by venus2
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions omitting oil and salt.
- Keep warm.
- Heat oil in dutch kettle over medium high heat.
- Add onions, mushrooms and garlic; cover and cook 3 minutes.
- Uncover and cook 5 minutes, stirring until tender.
- Combine chopped sage, and milk in medium saucepan over medium heat.
- Bring to a simmer.
- Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
- Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
- Remove from heat and add pumpkin, salt, pepper and nutmeg.
- Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
- Garnish with sage sprigs if desired.
Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2
FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE
Make and share this Fettuccine With Chicken and Mushrooms in Gorgonzola Cream Sauce recipe from Food.com.
Provided by conniecooks
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
- Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
- Remove from heat and set aside.
- Add mushrooms and shallots to pan.
- Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
- Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
- Cook until reduced by half.
- Return chicken to pan.
- Add cream and gently stir in cheese.
- Stir gently till smooth and creamy and chicken is hot.
- Pour sauce over cooked fettuccine and serve immediately.
Nutrition Facts : Calories 647.3, Fat 30.4, SaturatedFat 14.1, Cholesterol 156.2, Sodium 1060.1, Carbohydrate 57.7, Fiber 2.9, Sugar 2.5, Protein 30.9
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