Mushroom-Gorgonzola Cream Sauce
Heavy cream and gorgonzola add rich, hearty flavor to this mushroom-based sauce.
Serve with a light side of fresh greens, this dinner for two will make you wonder why you ever go out to eat.
Ingredients
- 1 pound sliced assorted mushrooms
- 2 tablespoons olive oil
- salt and pepper (always)
- 3 minced garlic cloves
- 12 ounces cooked fettucine
- 2 ounces crumbled gorgonzola
Directions
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes.
- Season with salt and pepper.
- Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds.
- Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
- Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce.
- Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
