2 teaspoons olive oil
1 pound sliced portobello mushrooms
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup water
1 cup half and half
6 ounces Gorgonzola cheese
- Warm the olive oil in a large skillet, and add the mushrooms. Saute the mushrooms until they are nicely browned. Remove them from the pan and set aside.
- Add the butter to the skillet and allow it to melt over a low heat. Add to the butter the flour and using a whisk combine the flour and melted butter cooking until a paste or roux is formed. Slowly add the water to this roux, stirring constantly. Once the water is completely added and incorporated, begin to slowly add the half and half. Again you must stir constantly to prevent the sauce from separating. You should now have a nice white sauce. To this you should not begin add the Gorgonzola cheese and little at time. Stirring until each bit of cheese is melted into the sauce.
- Once all the cheese has been added to sauce, return the mushrooms to the sauce so that they will warm back up. Do not at any point allow the sauce to boil, so keep the heat very low.