Gorgonzola Truffle Cream Mushrooms Recipe
This luxurious Gorgonzola Truffle Cream Mushrooms recipe features sautéed mushrooms simmered in a rich and creamy sauce made with gorgonzola cheese and infused with white truffle oil and aromatic herbs. Perfect as a savory sauce for pasta, it combines earthy flavors with the distinctive pungency of blue cheese and the elegance of truffle oil for an indulgent dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Mushroom Cream Sauce
- 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
To Serve
- Grated parmesan cheese, for serving
- Freshly cooked pasta (quantity as preferred, not specified in original recipe)
Instructions
- Sauté Mushrooms: 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 to ensure even cooking and to release the mushrooms’ natural flavors.
- Season Mushrooms: After around 4 minutes of sautéing, season the mushrooms with salt and freshly ground black pepper to enhance their taste. Continue cooking for the remaining minute.
- Create Cream Base: Pour in the whole milk or heavy cream, then add the crumbled gorgonzola cheese. Stir continuously over low heat until the cheese has fully melted into the milk/cream, creating a smooth, creamy sauce.
- Finish the Sauce: Remove the pan from heat. Stir in the white truffle oil along with sage, oregano, and thyme (either ground or freshly chopped) to infuse the sauce with aromatic herbal notes. Adjust the seasoning with additional salt and pepper as needed. For a thicker texture, blend in extra gorgonzola or some grated parmesan cheese until the desired consistency is reached.
- Combine with Pasta: Toss freshly cooked pasta of your choice directly into the saucepan, stirring thoroughly to coat the pasta evenly with the luscious mushroom and gorgonzola cream sauce.
- Serve: Plate the coated pasta and finish by sprinkling a generous amount of grated parmesan cheese on top for added flavor and texture. Serve immediately while warm.
Notes
- Use any variety of mushrooms you like, such as cremini or button mushrooms, for variation.
- If you prefer a thicker sauce, add more gorgonzola or parmesan cheese gradually until you reach your desired consistency.
- For a richer sauce, substitute whole milk with heavy cream.
- White truffle oil is potent; adjust quantity to taste to avoid overpowering the dish.
- This sauce pairs beautifully with short pasta like penne or rigatoni but can be used with any pasta shape.
- To make the dish vegetarian, ensure the parmesan cheese used is free from animal rennet.
- Leftover sauce can be refrigerated for up to 2 days; reheat gently on stovetop to avoid curdling.
Keywords: gorgonzola sauce, truffle cream mushrooms, mushroom pasta sauce, creamy mushroom sauce, italian mushroom sauce, truffle oil pasta sauce, gorgonzola cheese sauce
