I’m trying to decide if I do NOT like Gorgonzola cheese, or if the cheese I bought from Trader Joe’s was not good quality cheese. Based on my experiences with the cheese, I’m going to say I’m just not that into Gorgonzola cheese. However, I have enlisted my coworker Micah to help. When asked if Micah likes Gorgonzola cheese, he replied, “Only cooked. Like in a cream sauce. I’m not a huge fan of blue cheeses.”
Perfect! This dish is right up his alley. If Micah doesn’t like it, then it’s the Trader Joe’s Gorgonzola cheese that sucks. If Micah does like it, I’m just not that into Gorgonzola cheese (which I would find strange because I actually do like blue cheese in some if not most instances.)
- 16 oz dried pasta
- 2 T. olive oil
- 2 T. butter
- 16 oz mushrooms, sliced
- 4 garlic cloves, finely chopped
- 2 c. heavy cream
- 8 oz Gorgonzola cheese, crumbled
- 2 oz fontina cheese, finely shredded
- salt and pepper
- fresh shaved parmesan cheese, for garnish
- Bring large pan of lightly salted water to a boil. Add the pasta, return to a boil and cook for eight to 10 minutes, or until tender but still firm.
- While the pasta is cooking, heat the olive oil and butter in a heavy-bottom pan. Add the mushrooms and cook over low heat, stirring frequently, for five minutes. Add the garlic to the pan and cook for an additional two minutes.
- Add the cream. Bring to a boil and cook for one minute until slightly thickened. Stir in the cheeses and cook over low heat until the cheese has melted. Do not allow the sauce to boil once the cheese has been added. Season with salt and pepper and remove the pan from the heat.
- Drain the pasta and tip into the sauce. Toss well to coat. Serve immediately, garnished with parmesan cheese.
***The results are in: Micah did not like it either. Though he did suggest using a smidgeon of Gorgonzola cheese in an alfredo sauce as an alternative. I may have to try that. Someday…
Recipe rating: 1/2