Description
A rich and creamy dish combining gorgonzola cheese and truffle oil with tender mushrooms, served over pasta for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup sliced mushrooms (cremini or button)
- 1/4 cup whole milk or heavy cream
- 1/4 cup gorgonzola cheese, crumbled
- 1 tablespoon white truffle oil
- Ground sage, oregano, and thyme, to taste
- Salt and freshly ground black pepper, to taste
- Grated parmesan cheese, for serving
Instructions
- Warm the olive oil or unsalted butter in a large saucepan over medium-low heat for about 2 minutes.
- Add the sliced mushrooms and sauté for 5 minutes until tender and lightly browned.
- Season the mushrooms with salt and black pepper.
- Pour in the milk or heavy cream and add crumbled gorgonzola cheese, stirring continuously until the cheese melts and forms a creamy sauce (3-4 minutes).
- Remove from heat and stir in the truffle oil and herbs, adjusting seasoning with salt and pepper.
- Toss the freshly cooked pasta in the sauce until fully coated.
- Plate the pasta, and top with grated parmesan cheese and a drizzle of truffle oil, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add a splash of milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg