Creamy Chipotle Gorgonzola Sauce

Name: Creamy Chipotle Gorgonzola Sauce
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: american
Ingredients: 2 tablespoons (28 g) unsalted butter; 2 ounces (57 g) oyster mushrooms stems and caps, finely chopped (see notes); 3 cloves garlic, minced; 2 teaspoons fresh thyme leaves; 2 teaspoons finely chopped (10 g) canned chipotles in adobo, or more to taste (see notes); 3 tablespoons (45 ml) dry white wine; 1 1/3 cup (320 ml) heavy cream; 2 1/2 ounces (71 g) Gorgonzola cheese, crumbled (about 2/3 cup crumbled) (see notes); Kosher salt, to taste; Freshly ground black pepper, to taste; Chopped fresh parsley leaves, for serving (optional); Freshly grated nutmeg, for serving (optional)

⏱ 15 mins 🍽 Serves 6 🌶 american 🏷 Sauce

This quick and creamy sauce combines smoky chipotle peppers with the distinctive tang of Gorgonzola cheese. It is simmered with mushrooms, garlic, and thyme for a deep, savoury flavour. Ready in just 15 minutes, it makes an excellent topping for grilled meats or roasted vegetables. A splash of white wine and a touch of fresh herbs complete this versatile and punchy condiment.

Ingredients

2 tablespoons (28 g) unsalted butter
2 ounces (57 g) oyster mushrooms stems and caps, finely chopped (see notes)
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
2 teaspoons finely chopped (10 g) canned chipotles in adobo, or more to taste (see notes)
3 tablespoons (45 ml) dry white wine
1 1/3 cup (320 ml) heavy cream
2 1/2 ounces (71 g) Gorgonzola cheese, crumbled (about 2/3 cup crumbled) (see notes)
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped fresh parsley leaves, for serving (optional)
Freshly grated nutmeg, for serving (optional)

Method

Melt the butter in a medium saucepan. Add the chopped mushrooms, minced garlic, and thyme leaves. Cook while stirring often until the mushrooms are tender and beginning to brown and the aroma is strong, which will take 5 to 6 minutes. Mix in the chipotle peppers. Pour in the white wine and cook until reduced by half, about 1 minute.
Gradually add the heavy cream, stirring continuously. Let the mixture come to a simmer, then lower the heat to keep it simmering gently. Stir in the crumbled Gorgonzola and cook, stirring frequently, until the cheese has fully melted and the sauce is thick and creamy, 3 to 5 minutes. Take the pan off the heat and season with salt and pepper. If desired, mix in some chopped parsley and a pinch of grated nutmeg. Serve immediately over your chosen dish.

Nutrition (per serving)

Sodium254000 mg

Recipe details

CategorySauce

Cuisineamerican

AuthorKayla Simone Fowler