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