Gorgonzola Truffle Cream Mushrooms (Print Version)

Decadent Gorgonzola truffle cream with mushrooms and herbs. Rich and savory, ideal for pasta.

# Components:

→ Sauce Base

01 - 2 tablespoons olive oil or unsalted butter
02 - 1/4 cup sliced mushrooms
03 - 1/4 cup whole milk or heavy cream
04 - 1/4 cup gorgonzola cheese, crumbled
05 - 1 tablespoon white truffle oil

→ Seasonings

06 - Ground sage or freshly chopped sage, to taste
07 - Ground oregano or freshly chopped oregano, to taste
08 - Ground thyme or freshly chopped thyme, to taste
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touch

11 - Grated parmesan cheese, for serving

# Method:

01 - Warm the olive oil or butter in a large saucepan over medium-low heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
02 - After 4 minutes of sautéing, season the mushrooms with salt and black pepper to enhance their flavor.
03 - Pour in the milk or cream and add the gorgonzola cheese. Stir continuously until the cheese has fully melted, resulting in a smooth sauce.
04 - Remove the pan from heat. Stir in the white truffle oil, sage, oregano, thyme, and adjust seasoning with additional salt and pepper as needed. For a thicker consistency, blend in extra gorgonzola or parmesan cheese until the desired thickness is achieved.
05 - Toss freshly cooked pasta in the saucepan until thoroughly coated with the sauce.
06 - Plate the pasta and finish with a generous sprinkle of grated parmesan cheese before serving.

# Expert Advice:

01 -
  • Uses just a handful of ingredients that feel gourmet yet are easy to source
  • Ready in about ten minutes
  • Deeply flavorful with both earthy and tangy notes
  • Elevates any simple store bought or homemade pasta
  • No fancy techniques required for a truly restaurant quality result
02 -
  • High in protein and calcium thanks to the combination of cheese and milk
  • The sauce’s richness means a little goes a long way
  • Enjoys a short cook time but delivers maximum complexity
03 -
  • Always bring your cheese to room temperature before adding it to the hot pan for a smoother melt
  • Do not rush the mushroom sauté step golden edges amplify the umami
  • A little truffle oil goes a long way so start with less and add to taste

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