Recipe: Mushroom Gorgonzola Pasta

Two kinds of mushrooms, a splash of wine and some creamy cheese make this pasta a delight

Credit: miss_yasmina

An easy meal with gourmet flair


  • 3 Tbsp. olive oil

  • 1 large shallot, minced

  • 2 garlic cloves, minced

  • 1 heaping cup fresh chanterelles, sliced

  • 1 heaping cup fresh shiitake mushrooms, julienned

  • Splash of marsala, sherry or any sweet wine

  • 2 Tbsp. balsamic vinegar 

  • 1/2 cup heavy cream

  • 1/2 cup Gorgonzola cheese

  • Cooked pasta for 4


  1. Heat the olive oil in a sauté pan.
  2. Add the shallot and garlic and sauté until just soft.
  3. Add both the mushrooms and continue to cook until they are just soft.
  4. Pour in the marsala or sherry along with the balsamic vinegar. Simmer until the mushrooms are completely soft. Add the cream and Gorgonzola; stir until the cheese is melted.
  5. Season with sea salt and fresh pepper. Pour over the cooked pasta and serve hot.

Serves 4.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.