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Mushroom-Gorgonzola Cream Sauce

February 12, 2017



  • 1 lb. sliced assorted mushrooms
  • 2 T olive oil
  • 3 garlic cloves minced
  • 1 c. heavy cream
  • 2 oz. gorgonzola crumbled


  1. Cook mushrooms and olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.
  2. Add garlic and cook, stirring, until softened, 30 seconds.
  3. Add heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
  4. Toss with 12 ounces cooked fettuccine, adding up to ¼ cup pasta-cooking water to loosen the sauce.
  5. Off the heat, stir in gorgonzola until creamy; season with salt and pepper.



From → Recipes

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