Name: Gorgonzola Truffle Cream Mushrooms Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; 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; Grated parmesan cheese, for serving; Freshly cooked pasta (quantity as preferred, not specified in original recipe)

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Introduction

This Gorgonzola Truffle Cream Mushrooms recipe delivers a rich and flavorful sauce that’s perfect for elevating your favorite pasta dishes. Combining earthy mushrooms with creamy gorgonzola and fragrant truffle oil, this sauce is both luxurious and simple to make.

The dish shows a white bowl filled with rigatoni pasta covered in a creamy white sauce with green herbs mixed inside. On top, there are several browned, grilled mushroom slices scattered evenly, some resting on the pasta while others sit slightly raised. Small sprigs of fresh green thyme add a touch of color and freshness, lightly sprinkled across the whole dish. The rigatoni is yellow with ridged textures, and the sauce looks smooth and thick, clinging to each pasta piece. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
Grated parmesan cheese, for serving

Instructions

Step 1: 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.
Step 2: After 4 minutes of cooking, season the mushrooms with salt and freshly ground black pepper to enhance their flavor.
Step 3: Pour in the milk or cream and add the crumbled gorgonzola cheese. Stir continuously until the cheese has fully melted and the sauce is smooth.
Step 4: Remove the pan from heat. Stir in the white truffle oil, sage, oregano, thyme, and adjust seasoning with additional salt and pepper if needed. For a thicker sauce, blend in extra gorgonzola or parmesan cheese until you reach the desired consistency.
Step 5: Toss freshly cooked pasta in the saucepan until it is thoroughly coated with the creamy mushroom sauce.
Step 6: Plate the pasta and finish with a generous sprinkle of grated parmesan cheese before serving.

Tips & Variations

Use fresh herbs when possible for brighter flavor, or dried herbs in a pinch.
Try substituting cremini or shiitake mushrooms for a different earthy taste.
For a richer sauce, swap the milk for heavy cream.
Add toasted pine nuts or chopped walnuts on top for extra texture and nuttiness.
If you prefer less intense cheese flavor, reduce the gorgonzola amount and increase parmesan.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. For best texture, reheat sauce separately and toss with freshly cooked pasta before serving.

How to Serve

A white plate holds a creamy pasta dish with about two layers of rigatoni pasta, each piece thick and yellowish, coated in a white sauce flecked with green herbs. On top and mixed throughout are several dark brown, grilled mushroom slices with a slightly crisp texture. The dish is garnished with a small sprig of fresh green thyme and sprinkled with grated cheese and hints of black pepper. The background is a white marbled texture, and a fork and knife rest blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this sauce?

Yes, feel free to use your favorite mushrooms like cremini, shiitake, or portobello. Each variety will add its own unique flavor and texture to the sauce.

Is white truffle oil necessary?

White truffle oil adds a distinctive aroma and depth, but if you don’t have it, you can omit it or use a small amount of regular truffle oil or even a mild olive oil. The sauce will still be delicious without it.