Gorgonzola Truffle Cream Sauce with Mushrooms
This gorgonzola truffle cream sauce with mushrooms is the perfect rich and creamy addition to your pasta dishes! Made with tangy gorgonzola cheese, hearty mushrooms, and rich white truffle oil, this sauce is like a warm and cozy blanket for your favorite pasta.
Servings: 2 servings
Ingredients
- 2 tablespoon olive oil or butter
- ¼ cup sliced mushrooms
- ¼ cup milk or cream
- ¼ cup gorgonzola cheese
- 1 tablespoon white truffle oil
- ground sage or freshly chopped
- ground oregano or freshly chopped
- ground thyme or freshly chopped
- salt and pepper to taste
- grated parmesan cheese to top
Instructions
- Heat the olive oil/butter in a large saucepan on medium/low heat, then add in the mushrooms.
- Sauté the mushrooms for about 5 minutes, adding some salt and pepper about 4 minutes in.
- Add in your milk/cream and gorgonzola, stirring until the cheese is melted.
- Remove from heat, then add your truffle oil, herbs, and some more salt and pepper. If you want to thicken the sauce at all, add another small handful of gorgonzola or parmesan until it reaches your desired consistency.
- Add cooked pasta to the saucepan and coat evenly.
- Top with grated parmesan and enjoy!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Ground herbs are totally fine to use for this sauce–if you already have ground sage and thyme in your pantry, no need to rush to the store to buy fresh sprigs (unless you want to).