Dinner

Gorgonzola Truffle Cream Mushrooms Recipe

ByLily Monroe January 12, 2026January 12, 2026

Introduction

This Gorgonzola Truffle Cream Mushrooms recipe creates a rich and luxurious sauce perfect for elevating your pasta dishes. The combination of creamy cheese, fragrant truffle oil, and fresh herbs makes it a deliciously indulgent treat.

The dish is a creamy pasta served on a white plate placed on a white marbled surface. The pasta is short tube-shaped rigatoni, covered in a thick white sauce mixed with green herbs, creating a speckled texture on the pasta. On top, there are golden brown, slightly crispy mushroom slices scattered evenly, adding rich, dark brown and glossy textures. The dish is garnished with finely grated white cheese and a small sprig of fresh green herb in the center. Black pepper and seasoning are sprinkled on top, adding fine dark specks across the creamy surface. In the background, a fork and knife rest casually on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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.
Step 2: After 4 minutes of sautéing, season the mushrooms with salt and freshly ground black pepper to enhance their flavor.
Step 3: Pour in the whole milk or heavy cream and add the crumbled gorgonzola cheese. Stir continuously until the cheese fully melts into a smooth sauce.
Step 4: Remove the pan from heat. Stir in the white truffle oil, sage, oregano, and thyme. Adjust seasoning with additional salt and pepper as needed. For a thicker sauce, blend in extra gorgonzola or parmesan cheese until you reach your desired consistency.
Step 5: Toss freshly cooked pasta in the saucepan until it’s thoroughly coated with the creamy mushroom sauce.
Step 6: Plate the pasta and finish with a generous sprinkle of grated parmesan cheese before serving.

Tips & Variations

Use heavy cream instead of milk for a richer, thicker sauce.
Add sautéed shallots or garlic for extra depth of flavor.
Fresh herbs work best, but dried herbs can be used if fresh are unavailable—just use less.
Serve over your favorite pasta, risotto, or even roasted vegetables for variety.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if it thickens too much.

How to Serve

A white bowl filled with large tube-shaped rigatoni pasta, coated in a creamy white sauce mixed with small green herb pieces, topped with browned, sliced mushrooms that have a slightly crispy texture. The dish is sprinkled with finely grated white cheese and small green herb leaves, and seasoned with visible black pepper flakes. The white bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, cremini, button, or shiitake mushrooms all work well. Just adjust cooking time if using larger or tougher mushrooms.

Is white truffle oil necessary?

While it adds a distinctive aroma and flavor, you can omit it if unavailable or substitute with a small amount of high-quality olive oil or a truffle butter for a different twist.