Truffle Mushroom Penne & Rib-Eye Steak
with Garlicky Panko & Parmesan
- Milk
- Wheat
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 seasoning 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
2 g
Truffle Seasoning
8 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
16 ounce
Grass-Fed Rib-Eye Steak
6 ounce
Penne Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 ⅓ 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 seasoning 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 Feb 2026- Flavor: The penne with mushrooms and truffle seasoning was enjoyable, creating a tasty combination 🍄.
- Ease of prep: Customers found the dish satisfying even without the steak, suggesting versatility in preparation.
- Suggestions: Consider pairing with chicken instead of ribeye for a more tender protein option.
