Description
A creamy and indulgent dish combining earthy mushrooms with rich Gorgonzola cheese and elevated by the luxurious touch of white truffle oil.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup sliced mushrooms
- 1/4 cup whole milk or heavy cream
- 1/4 cup Gorgonzola cheese, crumbled
- 1 tablespoon white truffle oil
- Ground sage or freshly chopped sage, to taste
- Ground oregano or freshly chopped oregano, to taste
- Ground thyme or freshly chopped thyme, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated parmesan cheese, for serving
Instructions
- Warm the olive oil or butter in a large saucepan over medium-low heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
- Season the mushrooms with salt and black pepper.
- Pour in the milk or cream and add the Gorgonzola cheese. Stir until the cheese has fully melted.
- Remove from heat and stir in the white truffle oil, sage, oregano, and thyme. Adjust seasoning if needed.
- Toss freshly cooked pasta in the sauce until coated.
- Plate the pasta and finish with a sprinkle of grated parmesan cheese.
Notes
Avoid overcooking the mushrooms to maintain their texture. For a spicier kick, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg