Gorgonzola Truffle Cream Sauce with Mushrooms
A rich and creamy sauce that combines Gorgonzola cheese, truffle oil, and sautéed mushrooms to elevate any pasta dish.
Ingredients
Main Ingredients
- 200 grams Gorgonzola cheese Can substitute with other blue cheese.
- 250 grams Mushrooms Use fresh mushrooms for better flavor.
- 2 tablespoons White truffle oil
- 1 cup Milk or cream Use cream for a richer sauce.
- 1 teaspoon Sage Fresh or dried.
- 1 teaspoon Thyme Fresh or dried.
- 50 grams Parmesan cheese For serving, freshly grated.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Sauté the mushrooms in a skillet over medium heat until they turn golden brown and fragrant.
- Reduce the heat to low and add the Gorgonzola cheese, stirring until it is fully melted and creamy.
- Pour in the milk or cream and mix well to create a smooth sauce.
- Add the white truffle oil, followed by the sage and thyme. Stir to combine all the flavors.
- Season with salt and pepper according to your taste.
- Serve the sauce over your choice of pasta and top with freshly grated Parmesan cheese.
Notes
For best results, serve this sauce over wide pasta like fettuccine or pappardelle. It can be stored in an airtight container for up to three days and reheated gently. Add a splash of cream if needed during reheating.