Description
A silky, savory sauce of melted gorgonzola, sautéed mushrooms and a hint of white truffle oil. Spoon it over pasta, gnocchi, or roasted vegetables for an instantly elegant meal.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil or unsalted butter
- ¼–½ cup mushrooms, thinly sliced (cremini or baby bella work well)
- ¼ cup whole milk or heavy cream (use cream for a richer finish)
- ¼ cup gorgonzola, crumbled (use a bold piccante for more punch)
- 1 tbsp white truffle oil (start small — flavor is strong)
Seasonings
- Sage (a pinch dried or ½ tsp chopped fresh)
- Oregano (a pinch dried or ½ tsp chopped fresh)
- Thyme (a pinch dried or ½ tsp chopped fresh)
- Salt and freshly ground black pepper, to taste
To finish
- Freshly grated Parmesan, for sprinkling over each serving
Instructions
- Heat the oil or butter in a wide skillet over medium heat. Add the sliced mushrooms and cook until they turn golden and release their juices, about 4–6 minutes. Stir occasionally so they brown evenly.
- Season the mushrooms with a little salt and pepper during the last minute of cooking to draw out flavor.
- Lower the heat and pour in the milk or cream, stirring to lift any browned bits from the pan. Crumble in the gorgonzola and stir until it has melted into a smooth, creamy sauce.
- Remove the pan from the heat and drizzle in the white truffle oil. Add the sage, oregano, and thyme, tasting and adjusting salt and pepper as needed. If you prefer a thicker sauce, stir in extra gorgonzola or a handful of grated Parmesan until it reaches the texture you want.
- Toss hot, drained pasta (or gnocchi) directly in the skillet so the sauce coats each piece. Alternatively, spoon the sauce over roasted vegetables or grilled protein.
- Serve immediately with a generous grating of Parmesan.
Notes
- Quick notes & tips
- Use room-temperature cheese so it melts smoothly into the sauce.
- Brown the mushrooms well — that caramelization adds essential depth.
- Start with less truffle oil; add more at the end only if you want a stronger aroma.
- Reheat gently and add a splash of milk if the sauce tightens in the fridge.
- Serving ideas
- This sauce pairs beautifully with fettuccine, pappardelle, gnocchi, roasted root vegetables, or as a decadent topping for seared steak or chicken.
- Storage
- Keep leftovers refrigerated in an airtight container for up to 48 hours. Warm slowly over low heat, stirring in a little milk or cream to restore creaminess. (Freezing is not recommended — dairy may separate.)