Indulge in the luxurious flavor of Gorgonzola Truffle Cream Mushrooms, a rich and creamy sauce that elevates any pasta or vegetarian dish. With tender sautéed mushrooms, tangy Gorgonzola, and a hint of aromatic white truffle oil, this recipe delivers gourmet taste in just minutes. Perfect for cozy weeknight dinners or special occasions, every bite bursts with earthy, creamy, and herb-infused goodness.
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Ingredients
Sauce Base
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup sliced mushrooms (cremini or baby bella)
- 1/4 cup whole milk or heavy cream
- 1/4 cup Gorgonzola cheese, crumbled
- 1 tablespoon white truffle oil
Seasonings
- Ground or fresh sage, to taste
- Ground or fresh oregano, to taste
- Ground or fresh thyme, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touch
- Grated Parmesan cheese, for serving
Instructions for Gorgonzola Truffle Cream Mushrooms
1. Prep the Mushrooms
Wipe mushrooms clean with a damp cloth and slice evenly to ensure uniform cooking and texture.
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2. Sauté the Mushrooms
- Heat olive oil or butter in a large saucepan over medium-low heat.
- Add mushrooms and cook for 4–5 minutes, stirring occasionally until golden and tender.
- Season with salt and freshly ground black pepper during the last minute of cooking.
3. Create the Cream Base
- Pour in the milk or heavy cream, then add crumbled Gorgonzola.
- Stir continuously until cheese melts and forms a smooth, silky sauce.
4. Add Truffle and Herbs
- Remove the pan from heat.
- Stir in white truffle oil, sage, oregano, and thyme.
- Adjust salt and pepper as needed.
- For thicker sauce, add extra Gorgonzola or Parmesan until desired consistency is reached.
5. Combine with Pasta
- Toss freshly cooked pasta directly in the sauce until every strand is coated.
6. Serve
- Plate and sprinkle with freshly grated Parmesan. Serve immediately for best flavor.
Pro Tips
- Bring Gorgonzola to room temperature before adding for a smoother melt.
- Do not rush mushrooms; golden edges amplify the umami.
- Start with a small amount of truffle oil—it’s potent and can easily overpower.
- Pair with wide noodles like fettuccine or pappardelle for optimal sauce coating.
Why This Recipe Works
- Uses simple, gourmet ingredients easily found in stores.
- Ready in under 15 minutes for quick weeknight meals.
- Deep, balanced flavors of tangy cheese, earthy mushrooms, and aromatic herbs.
- Turns any basic pasta into a restaurant-quality dish without advanced techniques.
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Substitutions & Variations
- Mushrooms: Shiitake, oyster, or wild mushrooms for extra depth.
- Cheese: Mild blue cheese or Roquefort if Gorgonzola is unavailable.
- Herbs: Dried herbs can replace fresh; crush them to release aroma.
- Cooking Fat: Blend olive oil and butter for richer flavor.
Make-Ahead, Storage & Reheating Guide
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently over low heat, adding a splash of milk or cream to restore consistency.
- Sauce does not freeze well due to cheese separation.
- You can freeze sautéed mushrooms separately to save prep time.
Serving Ideas for Gorgonzola Truffle Cream Mushrooms
- Tossed with fettuccine, pappardelle, or gnocchi.
- Drizzled over roasted vegetables or grilled chicken.
- Paired with a fresh arugula salad for a creamy-light contrast.
- Perfect as a decadent topper for steak or baked polenta.
Nutrition (Per Serving Estimate)
- Calories: 320 kcal
- Protein: 12 g
- Fat: 28 g
- Carbohydrates: 10 g
- Fiber: 1 g
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Frequently Asked Questions
Q: What mushrooms work best?
A: Cremini, white button, or baby bella mushrooms are ideal, but any variety works.
Q: Fresh or ground herbs?
A: Fresh herbs give vibrant flavor; ground herbs are convenient and still tasty.
Q: Can I substitute Gorgonzola?
A: Mild blue cheese or Roquefort works, but Gorgonzola offers its signature tang.
Q: How to thicken the sauce?
A: Stir in extra Gorgonzola or Parmesan until it reaches desired creaminess.
Q: When should truffle oil be added?
A: Off the heat to preserve aroma and delicate flavor.
Q: What pasta shapes complement this sauce?
A: Wide noodles like fettuccine or pappardelle; short shapes like penne and rigatoni also work.
This Gorgonzola Truffle Cream Mushrooms recipe is a quick and elegant way to elevate any meal. With minimal ingredients and maximum flavor, it’s perfect for busy nights, date nights, or whenever you crave a touch of indulgence. The creamy, earthy sauce delivers gourmet taste in every bite, impressing both family and guests alike.
Gorgonzola Truffle Cream Mushrooms
Equipment
- Large saucepan
- knife
- cutting board
- wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup sliced mushrooms (cremini or baby bella)
- 1/4 cup whole milk or heavy cream
- 1/4 cup Gorgonzola cheese, crumbled
- 1 tablespoon white truffle oil
- sage, to taste
- oregano, to taste
- thyme, to taste
- salt, to taste
- freshly ground black pepper, to taste
- grated Parmesan cheese, for serving
Instructions
- Wipe mushrooms clean with a damp cloth and slice evenly for uniform cooking.
- Heat olive oil or butter in a saucepan over medium-low heat. Add mushrooms and cook 4–5 minutes until golden and tender. Season with salt and pepper during the last minute.
- Pour in milk or cream and add crumbled Gorgonzola. Stir continuously until the cheese melts and the sauce becomes smooth and silky.
- Remove from heat and stir in white truffle oil, sage, oregano, and thyme. Adjust seasoning as needed. Add extra Gorgonzola or Parmesan if a thicker sauce is desired.
- Toss freshly cooked pasta directly in the sauce until evenly coated.
- Serve immediately topped with freshly grated Parmesan cheese.
Notes
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