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Really Rich and Elegant Gorgonzola Sauce

Shallots look like very small onions, and are like “onion concentrate.” They provide the flavor of an entire onion without the bulk or the hassle (no tears!). They make an excellent base to just about any savory dish.

This is our version of a sauce served by a wonderful Italian restaurant in our neighborhood, and it's also an update of the Gorgonzola Alfredo recipe in the book. Printer-friendly version.

1 shallot
4 ounces ham (leftovers or sandwich meat will do)
8 ounces mushrooms
2 teaspoons olive oil
5 ounces Gorgonzola cheese (Italian bleu cheese)
1/2 cup heavy cream
Your favorite pasta or tortellini, cooked

Peel and finely chop the shallot, and dice the ham. Remove and discard the stems from the mushrooms, and slice. (Try “Baby-Bella” [small Portobello] mushrooms for a richer flavor.)

In a saucepan, heat the oil on medium-high until shimmering. Add the shallots and cook until translucent, stirring occasionally, about 3 minutes. Add the ham and cook about 1 minute, then add the mushrooms. Cook and stir the mixture until the mushrooms are about half their original volume, at least 5 minutes.

Reduce heat to medium. Add the Gorgonzola cheese, breaking it up in the pan. When the cheese is mostly melted, add the cream. Reduce heat to medium-low. Continue to cook until the sauce is evenly heated through and has a creamy consistency.

Serve over your favorite cooked pasta or tortellini. Serves 2.

Equipment Needed:
Medium saucepan

Active Preparation Time: 10 minutes
Start-To-Finish Time: 20 minutes