Gorgonzola is not my favorite cheese, it’s way too strong, powerful, and potent for my taste. But I like it on pizza and in a sauce like this. I need other flavors to mellow out the potency of the Gorgonzola. In this sauce the acidity from the wine, the umami from the mushrooms, gives it a great balance.

Ingredients:

1 teaspoon butter
100 g mushrooms, cleaned at sliced
50 g Gorgonzola
50 ml white wine
100 ml heavy whipping cream
1 pinch of sugar
2 teaspoons corn starch
water
salt and pepper to taste

Directions:

Melt the butter in a saucepan, sauté the mushrooms for 3-4 minutes. You don’t want the to caramelize, because it’s a pale sauce. Add the wine and cheese, and let it melt while stirring the sauce.

Add the cream and heat the sauce to just before the boiling point. (Ok my sauce boiled, and it turned out great).

Thicken the sauce with corn starch mixed in cold water, to the desired consistency.

Taste the sauce seasoning it with sugar, salt and pepper.

Serve it to a steak or on pasta with arugula and walnuts.

Enjoy!

Champignon og Gorgonzola Sauce

Ingredienser:

1 tsk smør
100 g champignon, rensede og skiveskårne
50 g gorgonzola
0,5 dl hvidvin
1 dl piskefløde
Lidt sukker
2 tsk maizena
koldt vand
Salt og peber, tilsmagning

Fremgangsmåde:

Smelt smør i en gryde og sauter champignon i 3-4 minutter uden det tager farve, da dette er en lys sauce.

Tilsæt vin og ost og lad osten smelte mens der røres i saucen. Nu tilsættes fløden og bring sovsen op til lige under kogepunktet. (Ok min sauce kom op og koge, og det skete der intet ved).

Jævn saucen med maizena rørt op i koldt vand. Tilsmag nu saucen med sukker, salt og peber.

Server saucen til en god bøf eller på en pasta med lidt valnødder og rucola.

Enjoy!