Craving a restaurant-quality sauce that’s ready in a flash? This Creamy Mushroom Gorgonzola Sauce is your answer! In just 10 minutes, you can create a luxuriously rich and savory sauce packed with umami flavor. The earthy mushrooms, tangy gorgonzola, and silky cream come together in a perfect harmony that will elevate any dish, from steak and chicken to your favorite low-carb pasta. It’s the ultimate weeknight indulgence!

Ingredients

• 2 cups (about 8 oz / 225g) button mushrooms, sliced
• 1 cup (240ml) heavy cream
• 3 tbsp (45g) sour cream
• 3 tbsp (about 1.5 oz / 42g) gorgonzola cheese, crumbled
• 2 tbsp (30ml) soy sauce or tamari
• 2 tbsp (28g) butter
• 1 tbsp (15ml) toasted sesame oil
• 2 tbsp (10g) Parmesan cheese, freshly grated
• 1 tsp agar powder
• 1 tsp salt, or to taste
• ⅓ tsp black pepper, freshly ground
• 1 tsp dried celery

Instructions

1. Directions
2. Set your multi-cooker to the ”Saute” mode and melt the butter. Add the sliced mushrooms, season with salt and pepper, and give it a good stir.
3. Cook, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
4. Stir in the sour cream, crumbled gorgonzola, and heavy cream. Sprinkle with dried celery and continue to cook until the cheese is fully melted and the sauce is smooth.
5. Pour in the soy sauce and toasted sesame oil, stirring to combine.
6. Whisk in the agar powder and cook for one final minute, stirring constantly, to allow the sauce to thicken.
7. Press the ”Cancel” button to turn off the heat. Serve the sauce immediately, garnished with freshly grated Parmesan.

Nutritional Information

• Per Serving (makes 4 servings)
• Calories: 265
• Total Fat: 26g
• Net Carbs: 3.1g
• Fiber: 0.7g
• Protein: 6.6g
• Note: is an estimate and may vary.

Pro Tips

• For a deeper flavor, use a mix of mushrooms like cremini and shiitake alongside the button mushrooms.
• If gorgonzola is too strong for your taste, substitute it with a milder blue cheese or even cream cheese for a different kind of creamy tang.
• This sauce is incredibly versatile. Pour it over grilled steak, seared chicken thighs, zucchini noodles, or steamed asparagus.
• Finish the sauce with a sprinkle of fresh parsley or chives right before serving for a burst of color and freshness.

FAQ

Q: What can I serve this mushroom gorgonzola sauce with
A: This versatile sauce is fantastic over grilled steak, seared chicken, and low-carb pasta like zucchini noodles. It’s also delicious drizzled on steamed vegetables such as asparagus for an easy, flavorful side dish.

Q: Can I use a different cheese instead of gorgonzola
A: Absolutely. If gorgonzola is too strong for your preference, you can substitute it with a milder blue cheese. For a less tangy but still rich and creamy sauce, cream cheese is an excellent alternative.

Q: How do I make this sauce without a multi-cooker
A: You can easily make this creamy mushroom gorgonzola sauce on the stovetop. Simply use a skillet or saucepan over medium heat. Follow the same instructions, sautéing the mushrooms first, then adding the creams and cheeses until melted and smooth before thickening.

Q: What is the best way to store leftover sauce
A: Store any leftover sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over low heat, stirring occasionally until warm. You may need to add a splash of cream to restore its original consistency.