Jul 14 2026
Restaurants›Ristorante Di Sopra›Mushroom & Gorgonzola Recipe

Mushroom & Gorgonzola Recipe

Inspired by Ristorante Di Sopra
Time30m
Serves4

A blend of yellow oyster, shiitake, crimini and portabella mushrooms, pancetta and Gorgonzola cream sauce

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Ingredients

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Mushrooms

Pancetta

Gorgonzola Cream Sauce

Method

Preparation of Ingredients

  1. 1

    Clean and Slice the Mushrooms

    Rinse the yellow oyster, shiitake, crimini, and portabella mushrooms under cold water. Pat them dry with a paper towel. Slice all mushrooms into bite-sized pieces.

  2. 2

    Dice the Pancetta

    Remove the pancetta from its packaging and dice it into small pieces.

  3. 3

    Mince the Garlic

    Peel and mince the garlic cloves finely.

  4. 4

    Chop the Parsley

    Wash the fresh parsley, dry it, and chop it finely.

Cooking the Dish

  1. 5

    Cook Pancetta

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and golden, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.

  2. 6

    Sauté the Mushrooms

    In the same skillet with the pancetta fat, add the sliced mushrooms. Sauté the mushrooms over medium-high heat for about 5-7 minutes until they are tender and have released their moisture.

  3. 7

    Add Garlic and Season

    Add the minced garlic to the skillet with the mushrooms. Stir and cook for an additional 1-2 minutes until the garlic is fragrant. Season with salt and black pepper.

  4. 8

    Prepare the Gorgonzola Cream Sauce

    Reduce the heat to medium-low. Pour in the heavy cream and add the Gorgonzola cheese. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.

  5. 9

    Combine Ingredients

    Add the cooked pancetta back into the skillet with the mushroom and Gorgonzola cream sauce. Stir to combine all the ingredients and heat through for another 2 minutes.

  6. 10

    Serve

    Remove from heat and sprinkle the chopped parsley over the top. Serve warm as a main dish or as a side.

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