Recipe(tried): Hey Becky... this one is real simple.... hope you enjoy it!!!

Hey Becky!!!

If you are not interested in placing the porchini in the sauce... the recipe is incredibly quick... I would recomend that if you do choose not to use the mushrooms... you will still want a "splash" of the Maderia wine...as I would think the sauce might be too thick and a bit sharp... the wine would add a hint of sweetness... however if Maderia wine is not appropriate for whatever reasons...you might want to go strictly with milk instead of half and half. I hope you enjoy it...

Pasta Gorgonzola with Porchini and Walnuts Serves: 4


1 pound of fusilli or long shaped pasta
1/2 pound Gorgonzola, or Roquefort cheese
1/2 cup of Madeira wine
4 ounces or (1/2 to 3/4 cup) dried porchini mushrooms
1/2 cup half and half
1 clove garlic
1 cup shelled walnuts chopped


1. Cook pasta until al dente. While the pasta is cooking start the sauce.

2. Place the Madeira wine in a glass measuring cup and microwave at Hi temperature for 1 minute and a half.

3. Add the dry mushrooms to the heated wine and allow to sit for at least 30 minutes...until the mushrooms are reconstituted. Remove the mushrooms from the liquid (reserve the liquid for cooking) and chop up the mushrooms into small pieces.

4. Crumble the cheese into the top of a double boiler. or make a double boiler by using a sauce pan resting on top of a larger pan with boiling water underneath.

5. Add the creamer, reserved wine from the mushrooms, clove of garlic peeled only...***do not chop or sliver.

6. Set the double boiler over medium high heat, cover the contents and allow to heat through. the cheese will begin to melt. It will take about 4 to 5 minutes. Then add the chopped mushrooms, and cover to keep warm until the pasta is finished cooking.

7. Drain the pasta and return it to the cooking pot. Discard the clove of garlic, and toss the Gorgonzola sauce with the pasta.

8. Season to taste with ground fresh pepper. Sprinkle chopped walnuts over the top just before serving.