1185. MAITAKE, BACON and GORGONZOLA CHEESE PENNE

makes 4 servings


7 oz. maitake mushrooms
8 oz. penne pasta
2 strips bacon
1 cup milk
1 cup fresh cream
4 oz. Gorgonzola cheese
3 tablespoons Parmesan cheese
1/4 teaspoons butter
1/4 teaspoons salt
1/4 teaspoons parsley

Boil penne pasta. Break up maitake mushroom cluster into pieces with fingers. Cut bacon into 1/2-inch. Fry bacon until bacon until rendered. Add milk, fresh cream and Gorgonzola cheese. Saute at low temperature until cheese is melted. Add and mix maitake, Parmesan cheese, butter and salt. Place in serving bowl. Sprinkle parsley over top.


courtesy of: Golden Gourmet Mushrooms, P.O. Box 639, San Marcos, California 92079