This Gorgonzola Truffle Cream Sauce with Mushrooms is pure luxury in a pan. Combining the deep, funky richness of gorgonzola cheese with the aromatic elegance of white truffle oil, this sauce turns a simple pasta night into a fine dining experience.
With tender sautéed mushrooms and a velvety cream base infused with sage and thyme, this dish delivers bold, sophisticated flavors in under 15 minutes.
Recipe Details
- Flavor Profile: This sauce is incredibly rich and savory, featuring the sharp tang of gorgonzola and the earthy aroma of truffles, balanced by woodsy herbs like sage and thyme.
- Texture: It is smooth and creamy, punctuated by tender bites of sautéed mushrooms.
- Time: 5 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It involves a simple sauté and melting cheese into cream.
What You’ll Need
To make this recipe, you will need a large saucepan to sauté the mushrooms and build the sauce. A whisk or wooden spoon is essential for melting the cheese smoothly. The ingredients rely on premium items like gorgonzola cheese, white truffle oil, and fresh or ground herbs to create a complex flavor profile quickly.
Ingredient Notes
- Gorgonzola Cheese – This Italian blue cheese provides the base flavor. Its creaminess melts beautifully into the sauce.
- Mushrooms – Sliced mushrooms (cremini or button) add texture and an earthy flavor that bridges the gap between the cheese and the truffle oil.
- White Truffle Oil – This finishing oil adds the signature aromatic truffle scent. Always add it off the heat to preserve its delicate flavor.
- Milk or Cream – Heavy cream will yield the richest sauce, but whole milk works for a slightly lighter version.
- Herbs – A blend of sage, oregano, and thyme (ground or fresh) complements the mushroom and cheese flavors perfectly.
- Olive Oil or Butter – Used to sauté the mushrooms. Butter adds richness, while olive oil keeps it savory.
- Parmesan Cheese – Used for topping and thickening, it adds a final salty, nutty layer.
Add-ins and Substitutions
- Cheese – If gorgonzola is too strong, you could use a milder blue cheese or even goat cheese for a tangy alternative.
- Protein – Seared steak strips or grilled chicken breast would be excellent additions to make this a hearty meal.
- Greens – Stir in a handful of fresh spinach at the end for a pop of color and nutrition.
How to Make Gorgonzola Truffle Cream Sauce with Mushrooms
- Sauté Mushrooms: Heat the olive oil (or butter) in a large saucepan on medium/low heat. Add in the sliced mushrooms. Sauté the mushrooms for about 5 minutes, allowing them to brown slightly. Add a pinch of salt and pepper about 4 minutes in.
- Melt Cheese: Reduce heat to low. Add in your milk (or cream) and the crumbled gorgonzola cheese. Stir constantly until the cheese is completely melted and the sauce is smooth.
- Finish the Sauce: Remove the pan from the heat. Stir in the white truffle oil, sage, oregano, and thyme. Taste and add a little more salt and pepper if needed.
- Adjust Consistency: If you want to thicken the sauce at all, stir in a small handful of gorgonzola or grated parmesan cheese until it reaches your desired consistency.
- Serve: Add cooked pasta directly to the saucepan and toss to coat evenly. Top with extra grated parmesan cheese and enjoy!
Pro Tip: Never boil truffle oil! High heat destroys the volatile compounds that give it that amazing aroma. That is why it is added after removing the pan from the heat.
Recipe Tips
- Low Heat: Keep the heat gentle when melting the gorgonzola. If the cream boils too vigorously, the cheese can separate and become oily.
- Pasta Water: If the sauce becomes too thick once you add the pasta, splash in a tablespoon of the starchy pasta cooking water to loosen it up and make it glossy.
- Fresh vs. Ground: While ground herbs work well, using freshly chopped sage and thyme will provide a more vibrant flavor and color.
FAQs
- What kind of pasta works best? Long noodles like fettuccine or pappardelle are excellent for holding onto thick cream sauces, but penne or rigatoni work well too.
- Is truffle oil expensive? It can be pricey, but a small bottle lasts a long time because you only use a tablespoon at a time. It is a great pantry investment for elevating simple dishes.
- Can I reheat this? Cream sauces can separate when reheated. It is best to reheat gently on the stove with a splash of milk to bring the emulsion back together.
Serving Suggestions
- Steak: This is a classic steakhouse side dish or sauce for a filet mignon.
- Bread: Serve with crusty focaccia or garlic bread to wipe the plate clean.
- Wine: A bold red wine like a Cabernet Sauvignon or a Barolo stands up well to the strong flavors of gorgonzola and truffle.
Make This Recipe in Advance
- Prep: You can slice the mushrooms ahead of time.
- Fresh is Best: This sauce relies on the texture of the melted cheese and the aroma of the oil, so it is highly recommended to make it fresh right before serving.
Gorgonzola Truffle Cream Sauce with Mushrooms
- Total Time: 15 minutes
- Yield: Approx. 3/4 Cup Sauce (Serves 2 over pasta)
Description
This Gorgonzola Truffle Cream Sauce with Mushrooms is pure luxury in a pan. Combining the deep, funky richness of Gorgonzola cheese with the aromatic elegance of white truffle oil, this sauce turns a simple pasta night into a fine dining experience. With tender sautéed mushrooms and a velvety cream base infused with sage and thyme, this dish delivers bold, sophisticated flavors in under 15 minutes.
Ingredients
- 2 tablespoons olive oil or butter
- 1/4 cup sliced mushrooms (cremini or button)
- 1/4 cup milk or heavy cream
- 1/4 cup Gorgonzola cheese, crumbled
- 1 tablespoon white truffle oil
- Grated Parmesan cheese (for thickening and topping)
- Ground sage, oregano, and thyme (or finely chopped fresh herbs), to taste
- Salt and black pepper, to taste
Instructions
Sauté Mushrooms
Heat the olive oil (or butter) in a large saucepan over medium-low heat. Add the sliced mushrooms. Sauté for about 5 minutes, allowing them to brown slightly. Season with a pinch of salt and pepper during the last minute of cooking.
Melt Cheese
Reduce the heat to low. Pour in the milk (or cream) and add the crumbled Gorgonzola cheese. Stir constantly with a whisk or wooden spoon until the cheese is completely melted and the sauce is smooth.
Finish the Sauce
Remove the pan from the heat immediately. Stir in the white truffle oil, sage, oregano, and thyme. Taste the sauce and add a little more salt and pepper if needed.
Adjust Consistency
If you prefer a thicker sauce, stir in a small handful of grated Parmesan cheese (or extra Gorgonzola) until it reaches your desired consistency.
Serve
Add cooked pasta directly to the saucepan and toss to coat evenly, or pour over steak or chicken. Top with extra grated Parmesan cheese and serve immediately.
Notes
Truffle Oil Rule: Never boil truffle oil! High heat destroys the volatile compounds that give it its signature aroma. Always add it at the very end, off the heat, to preserve the flavor.
Low and Slow: Keep the heat gentle when melting the Gorgonzola. If the cream boils too vigorously, the cheese can separate and become oily rather than creamy.
Pasta Water: If serving with pasta, save a little starchy cooking water. If the sauce becomes too thick once you add the noodles, splash in a tablespoon of the water to loosen it up and make it glossy.
Herbs: While ground herbs work well for convenience, using freshly chopped sage and thyme will provide a more vibrant flavor and color contrast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce / Dinner
- Method: Sauté / Simmer
- Cuisine: Italian / Gourmet
Nutrition
- Serving Size: 1/2 of Recipe (Sauce only)
- Calories: 310
- Sugar: 1g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: gorgonzola cream sauce, truffle oil recipes, mushroom pasta sauce, fancy dinner ideas, steak sauce recipe, 15 minute meals, gourmet pasta sauce
