Penne with Gorgonzola Chanterelle Cream Sauce

Here is a recipe that I created this evening in order to utilize the chanterelle mushrooms I bought. I figured I should better eat them up while they were still nice and fresh. Eating chanterelles…what a chore!


– 3/4 cup penne pasta
– salt and pepper to taste
– 1 tbsp. olive oil
– 1 cup chanterelle mushrooms (or any other kind you like)
– 1/4 cup whipping cream
– blue cheese (gorgonzola, Stilton, etc.) to taste

chanterelle cream sauce
chanterelle cream sauce
chanterelle cream sauce
It could have used a pinch of something green to provide some color…maybe parlsey, chives, tarragon, any herb really

First, get a pot of water on to boil for your pasta. Once it is ready, add in the penne. It should take anywhere from 10-13 minutes depending on how al dente you like it. For the sauce, heat up the oil in a separate skillet. When it is nice and hot, add the mushrooms and saute until golden brown. Season to taste and add the cream. Let it reduce for a couple of seconds but make sure it doesn’t become too gloopy. Keep in mind the cheese will act as a thickener. When the pasta is ready, add it to the sauce. Allow the flavors to meld and let everything cook together (this only takes a minute or two). Add the cheese just before serving. Taste to ensure that it does not need any more salt or pepper. Time to chow down on some pasta!
For those of you who don’t like blue cheese (I’m one of the weirdos who can’t get enough of the stuff), you can use a good parmesan – the nutty flavor of gruyere would also work well. Also, if you omit the mushrooms and saute up some garlic instead, then add parm, you’ve got yourself a simple Alfredo sauce.

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