Triple Mushroom Truffle Penne
with Garlicky Panko & Parmesan
- Wheat
- Milk
Treat yourself to truffles with tonight’s ‘shroom-packed pasta. You’ll start with penne, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms, garlic powder, mushroom stock, cream cheese, and Parmesan. A swirl of butter and dusting of truffle zest take the rich and umami flavors to the next level. Garnish everything with crunchy, garlicky panko, then pour yourself a glass of wine and toast to a restaurant-worthy dinner.
Ingredients
8 ounce
Button Mushrooms
2 unit
Scallions
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Mushroom Stock Concentrate
4 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 g
Truffle Zest
6 ounce
Penne Pasta
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Dice tomato.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
• Add penne to pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
• 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, 5-7 minutes. Reduce heat to medium.
• Stir scallion whites, remaining garlic powder, and 1 TBSP butter (2 TBSP for 4 servings) into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, cream cheese, half the Parmesan (save the rest for serving), and 1⁄3 cup water (½ cup for 4). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. • Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle zest to taste. Season with salt and pepper.
• 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. Sprinkle with as much garlicky panko as you like and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The truffle zest and mushroom sauce deliver rich, umami-forward flavor that many found restaurant-worthy. Some felt the dish was one-note or bland without the truffle seasoning, so don't skip it — though a few found it overpowering and preferred using just half the packet.
- Ease of prep: Quick and straightforward to pull together, though a few found the multiple steps slightly fussy for what is essentially a pasta dish.
- Suggestions: Add a protein like chicken, sausage, Italian sausage, or bacon to make it more filling. Use baby bella or portobello mushrooms instead of button mushrooms for deeper flavor, and consider slicing rather than quartering them. A splash of chicken broth instead of water, a squeeze of lemon, or a pinch of red pepper flakes can brighten the sauce nicely 🍲.
- Leftovers: This dish reheats well the next day and makes a satisfying lunch; some noted the mushrooms can lose texture on reheating.
- Sauce: Many felt there wasn't enough sauce for the amount of pasta — add pasta water gradually and consider an extra splash of cream or cream cheese to keep it silky. The panko topping absorbs sauce quickly, so add it just before serving to keep the dish from drying out.
Reviews from our home cooks
Smashingly good. Tantalizing flavor, some unidentifiable but all went very well together. There was soft pasta, chewy mushrooms and crunchy panko. Garlic really came through. This will be ordered again. (Cooking pasta was very time-consuming.)
I didn't have time to change the scheduled items and thought I would not like this. It was so surprisingly awesome! I loved the crunchy garlicky toasted panko on top. I am not a fan of mushrooms. I used half instead of the entire package and regretted not using more. This was VERY tasty and easy to make.
This was so good and easy. It was the first time I have used mushroom stock, and truffle zest. I had never fried panko before. I immediately ordered these ingredients on Amazon, so I can make this again. It would make a great dish to take to a gathering. I didn't use the chicken, just what was in the package. It turned out perfect.
One of my new favorite meals. Next time I might go lighter on the truffle seasoning bc it seemed to somewhat overpower the rest of the seasonings in this recipe. But easily one of the best mushroom meals I've ever had!
Tasty, toasted panko very nice. BUT, you cannot call it triple mushroom because you have mushroom stock concentrate and a tiny packet of truffle seasoning. Triple mushroom should mean three kinds of mushrooms. You don't call a dish Vegetable this or that because you have vegetable stock concentrate in it!
This was absolutely amazing! The sauce was just right and the amount of mushrooms and penne was surprising. There was enough for a second helping and we enjoyed every bite!!
Superb dish, the truffle powder added so much to an already great meal. The mushrooms were beautiful and the panko crumbs delicious.
The flavor is delicious -- much better than the usual mushroom pasta. Maybe the truffles made the difference? Please offer this recipe often!
The triple mushroom truffle penne was very good, but would have liked cremini or baby bellas instead of white button mushrooms.
This is so easy and yet such wonderful flavors with the mushroom truffle! Wow. Will order anytime it's available
