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Spaghetti with Gorgonzola and mushroom sauce

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Ingredients for 4 servings:

  • 400 g pasta (spaghetti)
  • some white pepper from the mill
  • 2 small onions, diced
  • 2 cloves garlic, diced
  • 150 g fresh mushrooms, sliced
  • 1 tbsp olive oil
  • 100 ml white wine
  • 100 ml milk
  • 125g Gorgonzola
  • 100 g mascarpone
  • 1 tbsp sauce thickener, lighter, as needed
  • 100 g sausage (mortadella), Italian
  • some salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta until al dente. Sauté the onions and garlic in hot oil. Sauté the thinly sliced ​​mushrooms in it. Bring to a boil with the wine and milk. Dice the Gorgonzola and melt it with the mascarpone, stirring occasionally. Bring to a boil briefly. Thicken with a sauce thickener and season to taste. Cut the mortadella into strips and stir in. Arrange the pasta on plates, pour the sauce over it, and serve immediately.

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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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