MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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.
FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE
This pasta contains two of my favorite things: mushrooms and gorgonzola. I love this recipe, very rich and delicious.
Provided by MadzMom
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add onions and garlic and saute until onions are tender, about 8 minutes.
- Add mushrooms and bell peppers and saute until tender, about 20 minutes.
- Cook fettuccine in large pot of boiling salted water, al dente.
- Drain and return pasta to pot.
- Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture.
- Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 min.
- Stir in chives and parsley.
- Add sauce to pasta; toss to coat.
- Season pasta to taste with salt& pepper.
- Transfer to bowl& serve.
Nutrition Facts : Calories 778.2, Fat 34.6, SaturatedFat 16.4, Cholesterol 174.3, Sodium 252.3, Carbohydrate 95.5, Fiber 6.4, Sugar 8.1, Protein 24.4
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
- Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
- Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
FETTUCCINI WITH CREAMY GORGONZOLA SAUCE
Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.
Provided by MsBindy
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE
Make and share this Fettuccine With Chicken and Mushrooms in Gorgonzola Cream Sauce recipe from Food.com.
Provided by conniecooks
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
- Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
- Remove from heat and set aside.
- Add mushrooms and shallots to pan.
- Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
- Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
- Cook until reduced by half.
- Return chicken to pan.
- Add cream and gently stir in cheese.
- Stir gently till smooth and creamy and chicken is hot.
- Pour sauce over cooked fettuccine and serve immediately.
Nutrition Facts : Calories 647.3, Fat 30.4, SaturatedFat 14.1, Cholesterol 156.2, Sodium 1060.1, Carbohydrate 57.7, Fiber 2.9, Sugar 2.5, Protein 30.9
PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE
This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.
Provided by venus2
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions omitting oil and salt.
- Keep warm.
- Heat oil in dutch kettle over medium high heat.
- Add onions, mushrooms and garlic; cover and cook 3 minutes.
- Uncover and cook 5 minutes, stirring until tender.
- Combine chopped sage, and milk in medium saucepan over medium heat.
- Bring to a simmer.
- Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
- Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
- Remove from heat and add pumpkin, salt, pepper and nutmeg.
- Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
- Garnish with sage sprigs if desired.
Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2
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