Gorgonzola Truffle Cream Mushrooms (Print Version)
Creamy gorgonzola sauce with truffle oil and mushrooms for a decadent touch to your favorite meal.
# Ingredients:
→ Dairy & Cheese
01 -
60 ml whole milk or heavy cream
02 -
40 g gorgonzola cheese, crumbled
03 -
Grated parmesan cheese, for topping
→ Mushrooms
04 -
30 ml olive oil or unsalted butter
05 -
30 g mushrooms, thinly sliced (such as cremini or button)
→ Flavorings & Seasonings
06 -
15 ml white truffle oil
07 -
0.25 tsp ground sage or 0.5 tsp freshly chopped sage
08 -
0.25 tsp ground thyme or 0.5 tsp freshly chopped thyme
09 -
0.25 tsp ground oregano or 0.5 tsp freshly chopped oregano
10 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Heat olive oil or unsalted butter in a large saucepan over medium-low heat.
02 -
Add sliced mushrooms and sauté for about 5 minutes, stirring occasionally. After 4 minutes, season with a pinch of salt and pepper.
03 -
Reduce the heat to low. Add milk or cream along with crumbled gorgonzola cheese. Stir gently until the cheese is fully melted and the sauce is smooth, approximately 2 minutes.
04 -
Remove the pan from heat. Stir in white truffle oil, sage, thyme, and oregano. Adjust seasoning with additional salt and pepper as needed.
05 -
For a thicker consistency, stir in extra gorgonzola cheese or some grated parmesan until the desired texture is reached.
06 -
Add freshly cooked pasta to the sauce and toss to coat evenly.
07 -
Serve immediately, garnished with grated parmesan cheese.
# Additional Notes:
01 -
Cremini or wild mushrooms provide extra depth; any variety may be used.
02 -
Both ground and fresh herbs are suitable; choose what's available.
03 -
Employ whole milk for a lighter result or heavy cream for a richer texture.
04 -
For optimal pairing, serve with fresh tagliatelle, pappardelle, or gnocchi.
05 -
A crisp white wine such as Pinot Grigio or Chardonnay complements the flavors.