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Penne with Blue Mold and Porcini Mushroom Sauce

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Penne with Blue Mold and Porcini Mushroom Sauce

The perfect penne with blue mold and porcini mushroom sauce recipe with a picture and simple step-by-step instructions.

  • 400 g Pasta penne
  • 400 g Rumpsteak
  • 200 g Frozen Porcini Mushrooms
  • 200 g Blue mold cream step
  • 200 ml Double cream
  • 50 ml Milk
  • 1 bunch Spring onions fresh
  • Salt and pepper
  • Oil for frying
  1. Cut the rump steak into small pieces, fry briefly with the oil in a pan, also put on a plate. Fry the porcini mushrooms with the spring onions in the still hot pan, add the double cream with the milk. Cut the blue cheese into small pieces Cut pieces into the sauce and bring to the boil. Cook the pasta in gently simmering water until just tender. Mix in with the mushroom sauce and serve immediately.
Dinner
European
penne with blue mold and porcini mushroom sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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