Triple Mushroom Truffle Penne

🥘 Ingredients

• butter
  3 tbsp
• button mushrooms
  8 oz
• cream cheese
  2 oz
• garlic powder
  1 tsp
• mushroom stock concentrate
  2 tbsp
• olive oil
  1 tbsp
• panko breadcrumbs
  2 tbsp
• parmesan cheese
  ½ cup
• penne pasta
  6 oz
• scallions
  2 units
• tomato
  1 unit
• truffle zest
  1 tsp
• water
  ⅓ cup

🍳 Cookware

• medium pot
• large pan
• small bowl
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and quarter button mushrooms . Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 8 oz, scallions: 2 units, tomato: 1 unit
2. 

   2

   Melt butter in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted ⏱️ 2 minutes . Stir in half the garlic powder . Cook until fragrant ⏱️ 30 seconds . Season with salt and pepper. Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: 2 tbsp, garlic powder: 1 tsp
3. 

   3

   Add penne pasta to pot of boiling water. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Drain using a strainer .

   penne pasta: 6 oz
4. 

   4

   While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender ⏱️ 5 minutes . Reduce heat to medium.

   olive oil: 1 tbsp
5. 

   5

   Stir scallion whites, remaining garlic powder, and butter into pan with mushrooms. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in mushroom stock concentrate , cream cheese , half the parmesan cheese , and water . Cook, stirring, until combined and creamy ⏱️ 2 minutes . Turn off heat. Stir in tomato, butter , and truffle zest to taste. Season with salt and pepper.

   butter: 1 tbsp, mushroom stock concentrate: 2 tbsp, cream cheese: 2 oz, parmesan cheese: ½ cup, water: ⅓ cup, butter: 1 tbsp, truffle zest: 1 tsp
6. 

   6

   Stir drained penne into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining parmesan cheese. Sprinkle with as much garlicky panko breadcrumbs as you like and serve.