Boccolotti with Portobello Mushrooms and Gorgonzola

We make this dish by slowly sautéing portobello mushrooms with garlic and a touch of butter, allowing their deep, earthy flavour to fully develop. A splash of white wine is added and reduced before being folded through a rich, creamy gorgonzola sauce that melts into every curve of the boccolotti. The pasta’s ridges hold the sauce beautifully, creating a bold and indulgent finish. It is completed with cracked black pepper and a hint of fresh thyme for balance. Lombardy, in northern Italy, is renowned for its love of butter, cream and blue cheeses like gorgonzola. As the weather cools, heartier dishes take centre stage, with mushrooms and rich dairy forming the backbone of many recipes. This dish captures the region’s signature depth and comfort- where robust flavours are softened by creamy textures, creating a perfect harmony of intensity and warmth.