What is Gorgonzola
Gorgonzola is a first-cousin of blue or bleu cheese. And, boy, do I love blue or bleu cheese. Gorgonzola is rich and creamy with those blue-green ripples that give you that sharp pop of flavor. Like blue cheese the taste can go from mild to sharp depending upon the age of the cheese. So how are blue bleu and gorgonzola different?
Difference Between Gorgonzola and Blue Cheese
There’s really no major difference between gorgonzola and blue cheese. Gorgonzola is a type of blue cheese. Both have the mold penicillium bacteria in them during their manufacturing process and aging. Don’t get sqeamish about this because this bacteria is harmless to humans. And, it gives us the amazing flavors and blue veining that we love!
Gorgonzola uses either cow or goat milk, while blue cheese can be from cow, goat or sheep milk. Produce in Northern Italy, both are used in cooking and are divine with wine. Gorgonzola is more crumbly than bleu or blue cheese and it can be either soft or firm.
Recipes with Gorgonzola
There are lots of recipes with gorgonzola because it’s used very much the same as blue cheese. Salads, pizza, charcuterie and more. But, having a recipe where the you’re pairing with mushrooms and red wine to make a sauce, well, that’s a tad bit different. And, this gorgonzola sauce is not just for steak! Imagine it piled on a fluffy steaming baked potato!
Gorgonzola Sauce for Steak
Thanks to my good friend, Merry, from A Merry Recipe, who was literally in my kitchen with me cooking and making this gorgonzola sauce for steak. I’m able to showcase these mushrooms with her talents and help. That’s part of the privilege of this food universe and cooking.
Meeting friends like Merry, yes, virtually, with whom you develop friendships that are spurred by food, food styling, eating, cooking contests and this whole universe of cooking. While we were cooking, you can bet we were sipping on the red wine, too! I mean it was after five!
Mushroom Gorgonzola Sauce
Mushroom gorgonzola sauce makes a big statement. Wow, do they electrify the steak you’re going to be serving them with or on! So simple. Yet, so elegant and sophisticated. These mushrooms have different depths of flavor from the array of ingredients.
We enjoyed these mushrooms on pan seared prime beef filets. Another simple procedure to get stellar results. Just heated a cast iron skillet scorching hot. Added a couple of tablespoons of butter. Put sea salt and coarse ground pepper on the meat. I mean when you have high-quality grass fed meat, you don’t need much more.
I pan seared on each side (the filets were about 2 inches thick) about 3 minutes. They were a perfect medium rare! Then topped with the mushrooms. Well, you can imagine the tastes! But, better than imagining, go ahead and make! xox ~ally
In a small skillet over medium low heat, melt butter. Add garlic and saute about one minute. Turn heat to medium high. Add broth and wine. Bring to boil. Add mushrooms, lemon juice, chili flakes, salt and pepper. Reduce heat to low and simmer about 10 minutes to reduce and thicken sauce. When ready to serve, sprinkle gorgonzola crumbles and chives on top.
In a small skillet over medium low heat, melt butter. Add garlic and saute about one minute. Turn heat to medium high. Add broth and wine.
Bring to boil. Add mushrooms, lemon juice, chili flakes, salt and pepper. Reduce heat to low and simmer about 10 minutes to reduce and thicken sauce.
When ready to serve, sprinkle gorgonzola crumbles and chives on top.