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Creamy Mushroom Gorgonzola Fettuccine

Creamy doesn’t even begin to describe it.

Creamy Mushroom Gorgonzola Fettuccine

It’s no secret that I love mushrooms, but in pasta sauces they can sometimes fade away and blend into the background. Not so with this creamy mushroom gorgonzola fettuccine. They are the star of the show, along with some tangy gorgonzola cheese. There’s a mix of mushrooms in this recipe but you can use whichever are your favorite (or are on sale at the grocery).

Gorgonzola cheese is related to bleu cheese in that it has veins of blue-green penicillin mold running through it. This is the Italian version, named for the town near Milan that is famous for their cheese. While it can be quite sharp, I prefer it to bleu cheese by a mile because it’s milder and has a nuttier flavor.

Creamy Mushroom Gorgonzola Fettuccine

You only need 2 ounces for this whole pot- that’s how strong this cheese is. But, it’s also very creamy and adds a great texture and complex flavor to the pasta.

Some heavy cream also adds to the sauce here- which makes it rich and satisfying.

Creamy Mushroom Gorgonzola Fettuccine

We’re using fettuccine for this recipe, but you can use other kinds of pasta if you wish.

There’s just a bit of fresh thyme in this recipe, too, which adds some brightness to the creamy and deep flavors of the cheese and the mushrooms.

Creamy Mushroom Gorgonzola Fettuccine

It’s simple to throw together, but has a flavor that’s totally unique. For a change of pace this creamy mushroom gorgonzola fettuccine is the perfect dish.

Serves 4-6

15m prep time

24m cook time

Ingredients
  • 12 oz fettuccine
  • 2 tablespoons olive oil
  • 1 lb mixed mushrooms, sliced
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 teaspoon fresh thyme leaves
  • 2 oz crumbled gorgonzola cheese
Preparation
  1. Cook pasta to al dente using directions on package. Reserve 1/2 cup of the pasta water when draining.
  2. Heat olive oil on medium-high and add mushrooms once oil is hot. Cook for 7 minutes or until browned. Add salt and pepper to taste. Make a space in the center of pan and add garlic. Cook for 1 minute.
  3. Add cream and thyme and simmer for 3 minutes or until slightly thickened. Add pasta to mushrooms and toss to fully combine. Add 1/4 cup pasta water if sauce is too thick.
  4. Remove from heat and stir in gorgonzola. Serve piping hot.

Recipe adapted from the Food Network.

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