Gorgonzola Truffle Cream Mushrooms
This Gorgonzola Truffle Cream Mushrooms recipe features tender sautéed mushrooms in a rich, creamy sauce made with tangy Gorgonzola and aromatic white truffle oil. Ready in just 15 minutes, it transforms pasta or vegetables into a gourmet Italian-inspired dish perfect for weeknights or special occasions.
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
Use high-quality Gorgonzola and truffle oil for best flavor. Add truffle oil off the heat to preserve aroma. Do not rush browning the mushrooms for deeper umami. Store leftovers up to 2 days and reheat gently with a splash of milk or cream. The sauce does not freeze well due to cheese separation.