Gorgonzola Mushroom Sauce

Lynnda Cloutier


Just sauces

★★★★★ 1 vote


2 t. olive oil
2 1/2 cups sliced button mushrooms
1 garlic clove, crushed
1 1/4 cups light cream
6 oz. gorgonzola cheese, rind removed, crumbled
salt and black pepper
1 pound pasta, cooked
1 t. chopped fresh parsley
1/2 cup chopped walnuts


1Heat olive oil in pan over medium heat. Saute mushrooms for 5 minutes. Add garlic and cook for 1 to 2 more minutes. Stir in cream. Bring to a boil and cook for 1 minute. Stir in the Gorgonzola. Reheat gently to melt the cheese; do not boil. Season with salt and pepper. Add sauce to cooked pasta. Garnish with chopped parsley and walnuts

About Gorgonzola Mushroom Sauce

Course/Dish: Pasta