Farfalle with Black Trumpets and Gorgonzola Sauce

Name: Farfalle with Black Trumpets and Gorgonzola Sauce
Yield: 4 Servings
Cuisine: American
Ingredients: 8 ounces Gorgonzola dolce cheese, cubed or crumbled; ½ cup milk; ¼ cup grated Parmesan cheese; 12 ounces farfalle or other cut pasta; Salt and freshly ground black pepper; 2 tablespoons chopped fresh flat-leafed parsley, for garnish (optional); 4 tablespoons unsalted butter, divided; 2½ cups fresh black trumpet mushrooms, washed, or ½ ounce dried black trumpets, rehydrated in water and drained

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

When I first started collecting black trumpet mushrooms (Craterellus fallax) in the early 1980s, I was looking for ways to cook them that highlighted their distinctive flavor and texture. (I wrote about them in my book, California Mushrooms, and there is lots of information about black trumpets on my website, MykoWeb.com.) At that time, Fettuccine with Gorgonzola Sauce from