Gorgonzola Truffle Cream Elegant Pasta Recipe Quick Easy
Author:lilie
Total Time:25 minutes
Yield:4 servings 1x
Description
Savor a creamy Gorgonzola Truffle Cream pasta in minutesan elegant quick easy recipe that elevates mushrooms into restaurantworthy comfort
Ingredients
Scale
2 tablespoons unsalted butter
1 tablespoon olive oil
8–12 ounces cremini or button mushrooms, sliced
2 cloves garlic, minced
1 small shallot, minced
1/4 cup dry white wine or chicken/vegetable broth
1 cup heavy cream
4–6 ounces Gorgonzola cheese, crumbled
1–2 teaspoons truffle oil or 1 teaspoon truffle paste
Salt and freshly ground black pepper, to taste
Fresh thyme leaves, to finish
Chopped parsley, to finish
Pasta, chicken, or polenta for serving, as needed
Instructions
In a large skillet, melt the butter with the olive oil over medium heat. Add the shallot and garlic, and sauté until they’re just translucent and fragrant, about 1–2 minutes.
Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until they’re deeply golden and their moisture has evaporated, about 6–8 minutes.
Pour in the white wine (or broth) to deglaze the pan. Scrape up any browned bits and simmer until the liquid has reduced by half, about 2–3 minutes.
Reduce the heat to medium and pour in the heavy cream. Bring to a gentle simmer and let it thicken slightly, 3–4 minutes.
Stir in the crumbled Gorgonzola, whisking until melted and smooth. Let the sauce bubble gently until it coats the back of a spoon, about 2–3 minutes. Taste and season with salt and pepper as needed.
Remove from heat. If using, drizzle in the truffle oil and scatter a few thyme leaves. The sauce should be glossy, creamy, and irresistibly aromatic. Keep warm while you cook the pasta or prepare the base for serving.
Notes
Creamy Gorgonzola truffle mushroom sauce: a quick, luxurious weeknight sauce that pairs with pasta, chicken, or polenta. Velvety, earthy, and finished with a whisper of truffle.
