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Gorgonzola sauce with mushrooms

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Ingredients for 2 servings:

  • 30 g Gorgonzola
  • 200 ml beef stock
  • 200 ml cream
  • 10 mushrooms, brown
  • Butter or oil for frying
  • salt and pepper
  • n. B. Sauce thickener, light

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Roughly dice the mushrooms and lightly fry them in a medium saucepan with a little butter or oil. Deglaze with beef stock, add the Gorgonzola and cream. Season with salt and pepper and simmer over medium heat for about 20 minutes until reduced by about half. Stir occasionally. A little white sauce thickener is fine. Once thickened, strain the sauce through a fine sieve. This leaves a very rich sauce that goes perfectly with pork or beef fillet with pasta. The flavor is dominated by the Gorgonzola, so don’t add more than 30g the first time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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