Shows
In the Kitchen
Mushroom-Gorgonzola Cream Sauce
- Level: Easy
- Total: 15 min
- Active: 5 min
- Yield: 4 servings
Share This Recipe
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Lindsay Maitland Hunt
Linguine with Trumpet Mushroom “Scallops”
17m
Easy
CLASS
PREMIUM
Stuart O'Keeffe
Wild Mushroom Pistachio Pasta
18m
Easy
CLASS
PREMIUM
17m
Easy
CLASS
PREMIUM
Megan Mitchell
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
21m
Easy
CLASS
Take a Class on
Food Network Kitchen
Valerie Bertinelli
Angel Hair Pasta with Fresh Tomato Sauce
10m
Easy
CLASS
Gabriela Rodiles
Mushroom Carbonara
19m
Easy
CLASS
