← All recipes

🍽️ Pour cream into the Gorgonzola mushroom sauce

333 kcal · 30 min · 4 servings

Ingredients

• 500 g oyster mushrooms
• 500 g button mushrooms
• 2 garlic cloves
• 2 tbsp butter
• 1 tbsp flour
• 0.5 bunch parsley
• 1 splash white wine
• 100 g Gorgonzola
• 150 ml whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Clean the mushrooms thoroughly.
2. 2. Shred the oyster mushrooms into coarse pieces.
3. 3. Decide on the button mushrooms: keep small ones whole or slice larger ones into thick slices.
4. 4. Peel the garlic clove.
5. 5. Mince the garlic very finely.
6. 6. Pick the parsley leaves off the stems.
7. 7. Chop the parsley leaves coarsely.
8. 8. Heat butter in a large pan.
9. 9. Fry the prepared mushrooms in the hot butter.
10. 10. Add the chopped garlic to the pan and stir briefly.
11. 11. Dust the dish with flour.
12. 12. Deglaze the mixture with white wine.
13. 13. Crumble the Gorgonzola cheese over the sauce.
14. 14. Sprinkle the chopped parsley over it.
15. 15. Pour the cream into the pan.
16. 16. Let the sauce simmer for about 3 to 4 minutes until done.
17. 17. Season the sauce finally with salt and pepper.
18. 18. Serve the sauce with ribbon pasta if desired.

Nutrition per serving

• kcal: 333
• Protein: 16 g · Fett/Fat: 27 g · Carbs: 9 g