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Mediterranean Vineyards

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Gorgonzola & Mushroom Penne Topped with Walnuts and Fresh Parmesan

Gorgonzola & Mushroom Penne Topped with Walnuts and Fresh Parmesan
Recipe Date:
March 5, 2020
Cook Time:
Imperial (US)
If you love Gorgonzola and pasta as much as we do then you'll live this creamy dish, which is both easy to make and satisfying.
  • 4 tbsps butter
  • 5 shallots, finely chopped
  • 1 1/2 lbs mushrooms, sliced thickly
  • 1/2 cup Myka Cellars 2017 Petite Sirah
  • 2 cups heavy whipping cream
  • 1/2 lb Gorgonzola cheese, crumbled
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper, ground
  • 1/2 tsp black pepper, freshly ground
  • 1 1/2 lbs penne pasta
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup Parmesan cheese, freshly grated

In a medium-sized sauce pan, melt butter and sauté shallots over medium heat until translucent. Add mushrooms and sauté until liquid is cooked out, about 5 minutes. Add wine and cook for 5 more minutes. Add heavy cream and cook mixture until warmed through. Add cheese slowly, stirring the entire time.  When cheese is completely melted add salt, pepper, and nutmeg to taste.

Cook pasta according to directions.

Toss cream sauce with well-drained pasta. Garnish with chopped walnuts and fresh grated Parmesan.

Serve with a glass of Myka Cellars 2017 Petite Sirah

To make this a main dish you can add beef.  We use filet mignon or tri-tip.

Cut approximately 1 ½ pounds of beef into bite-sized pieces. Marinate in wine, shallots, salt, and pepper for up to 24 hours.

Drain marinade and sauté the meat in butter until browned on all sides. Add browned meat to the cream sauce and let simmer for 10 to 15 minutes on low before plating.