Porcini mushroom and Gorgonzola sauce

Ingredients for 3 servings:

• 50 g porcini mushrooms, dried
• 250g Gorgonzola
• 1 m.-sized onion(s)
• 1 tbsp olive oil
• 50 ml dry white wine
• 200 ml cream

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Soak the mushrooms in water for at least 2 hours, then drain (reserve about 150 ml of the soaking water), squeeze the water out, and halve or quarter any large pieces. Mash the cheese with a fork. Finely dice the onion. Heat the oil in a pan and fry the diced onion until translucent. Deglaze with the wine and mushroom water. Add the mushrooms, cheese, and cream. Bring to a boil (careful, the liquid may overflow) and serve. Tip: Perfect with steak and chard.