Gorgonzola Truffle Cream Mushrooms Recipe
This decadent Gorgonzola Truffle Cream Mushrooms recipe features sautéed mushrooms enveloped in a rich and creamy sauce made with gorgonzola cheese and white truffle oil. Enhanced with fragrant herbs like sage, oregano, and thyme, this sauce pairs perfectly with pasta, creating an indulgent yet simple dish that is perfect for special occasions or elevating a weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Mushroom and Sauce Base
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup sliced mushrooms
- 1/4 cup whole milk or heavy cream
- 1/4 cup gorgonzola cheese, crumbled
- 1 tablespoon white truffle oil
Herbs and Seasonings
- Ground sage or freshly chopped sage, to taste
- Ground oregano or freshly chopped oregano, to taste
- Ground thyme or freshly chopped thyme, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
To Serve
- Grated parmesan cheese, for serving
Instructions
- Sauté Mushrooms: Warm the olive oil or unsalted butter in a large saucepan over medium-low heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally to ensure even sautéing and to release their moisture.
- Season Mushrooms: After 4 minutes of cooking, season the mushrooms with salt and freshly ground black pepper to bring out their natural flavors.
- Create Cream Base: Pour in the whole milk or heavy cream followed by the crumbled gorgonzola cheese. Stir continuously over gentle heat until the cheese has fully melted and the mixture has formed a smooth, creamy sauce.
- Finish the Sauce: Remove the pan from heat and stir in the white truffle oil and herbs—sage, oregano, and thyme—adding them to your taste preference. Adjust seasoning with additional salt and pepper as needed. For a thicker sauce, blend in extra gorgonzola or parmesan cheese until you reach the desired consistency.
- Combine with Pasta: Toss freshly cooked pasta directly into the saucepan with the sauce, stirring well to ensure every strand or piece is thoroughly coated with the rich cream.
- Serve: Plate the pasta and finish by sprinkling a generous amount of grated parmesan cheese on top before serving for added flavor and presentation.
Notes
- Use freshly sliced mushrooms for the best texture and flavor.
- White truffle oil is potent; start with one tablespoon and adjust to taste.
- For a richer sauce, use heavy cream instead of milk.
- If you prefer a thicker sauce, adding extra gorgonzola or parmesan cheese during the final step will help.
- This sauce is excellent not only with pasta but also with toasted bread or roasted vegetables.
- Herbs can be used fresh or dried depending on availability and preference.
Keywords: Gorgonzola, truffle cream, mushrooms, pasta sauce, creamy mushroom sauce, Italian sauce, truffle oil recipes
