Gorgonzola Truffle Cream Mushrooms Recipe

Introduction

This Gorgonzola Truffle Cream Mushrooms recipe combines earthy mushrooms with rich gorgonzola cheese and aromatic truffle oil for a decadent sauce. Perfect for elevating any pasta dish, it’s simple yet luxurious. Home cooks will appreciate its ease and depth of flavor.

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

1. 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.
2. Step 2: After 4 minutes of sautéing, season the mushrooms with salt and freshly ground black pepper to enhance their flavor.
3. Step 3: Pour in the milk or heavy cream, then add the crumbled gorgonzola cheese. Stir continuously until the cheese has fully melted and the sauce is smooth.
4. Step 4: Remove the pan from heat. Stir in the white truffle oil, sage, oregano, and thyme. Adjust seasoning with additional salt and pepper as needed.
5. Step 5: For a thicker sauce, blend in extra gorgonzola or some grated parmesan cheese until you reach the desired consistency.
6. Step 6: Toss freshly cooked pasta in the saucepan until it is thoroughly coated with the sauce.
7. Step 7: Plate the pasta and finish with a generous sprinkle of grated parmesan cheese just before serving.

Tips & Variations

• Use a mix of wild mushrooms like shiitake and cremini for extra depth of flavor.
• Substitute heavy cream with half-and-half for a lighter sauce.
• Add a splash of white wine while cooking the mushrooms for extra complexity.
• For a vegan version, use plant-based cream and vegan cheese alternatives.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of gorgonzola?

Yes, creamy blue cheeses or even creamy goat cheese can be used as alternatives, but they will alter the flavor profile slightly.

Is white truffle oil necessary?

White truffle oil adds a distinctive aroma and richness, but if unavailable, it can be omitted or substituted with a small amount of high-quality olive oil, though the flavor will be less intense.

Gorgonzola Truffle Cream Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

A decadent and creamy sauce featuring sautéed mushrooms combined with gorgonzola cheese and aromatic white truffle oil, infused with fresh herbs. Perfectly coats pasta for a luxurious vegetarian dish packed with rich umami flavors and a silky texture.

• Author: Anna
• 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 1x2x3x

Sauce 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

For Serving

• Grated parmesan cheese, for serving
• Freshly cooked pasta, quantity as desired

Instructions

1. 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 soften and develop flavor.
2. Season Mushrooms: After 4 minutes of sautéing, season the mushrooms with salt and freshly ground black pepper to enhance their natural taste.
3. 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 completely melted and the sauce is smooth and creamy.
4. Finish the Sauce: Remove the pan from heat. Stir in the white truffle oil along with sage, oregano, and thyme to infuse the sauce with aromatic herbs. Adjust seasoning with additional salt and pepper if necessary. For a thicker sauce, blend in extra gorgonzola or parmesan cheese until you reach the desired consistency.
5. Combine with Pasta: Toss freshly cooked pasta directly in the saucepan with the mushroom truffle cream sauce until every strand is thoroughly coated.
6. Serve: Plate the sauced pasta and finish with a generous sprinkle of grated parmesan cheese before serving. Enjoy immediately while warm.

Notes

• Use whole milk for a lighter sauce or heavy cream for a richer, thicker texture.
• Fresh herbs can be substituted with dried herbs at half the quantity.
• The white truffle oil is key to achieving a luxurious aroma but can be omitted if unavailable.
• Pair this sauce with tagliatelle, fettuccine, or pappardelle for best results.
• Make sure to taste and adjust seasoning before serving as gorgonzola is naturally salty.

Keywords: Gorgonzola sauce, truffle cream mushrooms, mushroom pasta sauce, creamy mushroom sauce, truffle oil sauce, vegetarian pasta sauce