15-Minute Creamy Chipotle–Gorgonzola Sauce

Ingredients

For 6 servings

• •2 c. à soupe (28 g) unsalted butter
• •2 ounces (57 g) oyster mushrooms stems and caps, finely chopped (see notes)
• •3 cloves garlic, minced
• •2 c. à café fresh thyme leaves
• •2 c. à café finely chopped (10 g) canned chipotles in adobo, or more to taste (see notes)
• •3 c. à soupe (45 ml) dry white wine
• •1 1/3 cup (320 ml) heavy cream
• •2 1/2 ounces (71 g) Gorgonzola cheese, crumbled (about 2/3 cup crumbled) (see notes)
• •Kosher salt, to taste
• •Freshly ground black pepper, to taste
• •Chopped fresh parsley leaves, for serving (optional)
• •Freshly grated nutmeg, for serving (optional)

Method

1. 1.In a medium saucepan, melt butter over medium-low heat. Add mushrooms, garlic, and thyme. Cook, stirring frequently, until mixture is very fragrant and mushrooms are tender and starting to brown, 5 to 6 minutes. Stir in chipotle peppers. Add white wine and cook until it's reduced by half, about 1 minute.
2. 2.Slowly pour in heavy cream, stirring well to prevent scorching. Bring mixture to a simmer, then quickly reduce heat to maintain a gentle simmer. Add Gorgonzola and cook, stirring frequently, until cheese has melted and sauce is thick and creamy, 3 to 5 minutes. Remove from heat and season with salt and pepper to taste. Stir in chopped parsley and a pinch of grated nutmeg, if using. Transfer to a serving bowl or spoon over meats and vegetables.