Description
Gorgonzola Truffle Cream with Mushrooms is a creamy, flavorful sauce that complements cooked pasta, elevating a simple meal into a gourmet experience.
Ingredients
Scale
- 2 tablespoon olive oil
- 2 cup sliced mushrooms
- 1 cup whole milk
- 4 ounce Gorgonzola cheese
- 1 tablespoon white truffle oil
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 8 ounce cooked pasta
Instructions
- Warm the olive oil in a large saucepan over medium-low heat. Add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they’re tender and golden brown.
- After 4 minutes of sautéing, season the mushrooms with a pinch of salt and a grind of black pepper.
- Pour in the whole milk and add the crumbled Gorgonzola cheese. Stir continuously until the cheese has melted completely.
- Remove the saucepan from the heat and stir in the white truffle oil and fresh herbs. Taste and adjust seasoning as needed.
- Toss the freshly cooked pasta into the saucepan, ensuring the noodles are thoroughly coated in the sauce.
- Plate the pasta and finish with a sprinkle of grated Parmesan cheese.
Notes
Leftover Gorgonzola Truffle Cream can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring frequently.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg