Gorgonzola Sauce
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Sauces and Salsa
I made this gorgonzola sauce to accompany beef steak. But it shouldn't be limited to just that - you can serve it with grilled chicken, over pasta, or polenta. And even as a salad dressing, though you'll need to thin it out a bit so it can be poured cold over vegetables.
Ingredients
150g gorgonzola
30g dried shiitake mushrooms
3 garlic cloves
100ml heavy cream for cooking
2 tablespoons dry white wine
1 tablespoon oil
salt, pepper
How to prepare gorgonzola sauce
- Put the mushrooms in a bowl, cover with hot water, and let them soak for at least 15 minutes.
- Drain the mushrooms well and cut them into strips. Sauté the mushrooms in hot oil for about 3 minutes. Add the crushed garlic and sauté for another minute.
- Deglaze with wine and cream. When the cream starts to boil, reduce the heat and add the cubed gorgonzola. Stir continuously until the cheese is completely melted. Let it simmer for another minute until you feel the sauce thicken slightly.
- Season with salt and pepper to taste.
* If it has cooled down, the sauce can be reheated before serving, adding 1-2 tablespoons of heavy cream to make it fluid again.
Mushrooms soaking
Sliced mushrooms
Adding the cheese
Gorgonzola sauce
