In a large saucepan, heat 2 tablespoons of olive oil or unsalted butter over medium-low heat. Add 8 ounces of sliced mushrooms and sauté for about 5 minutes until tender and golden.

Season the mushrooms with salt and freshly cracked black pepper, and continue cooking for another minute until fragrant.

Pour in 1 cup of whole milk or heavy cream, add 4 ounces of crumbled Gorgonzola cheese and stir over medium heat until the cheese melts into a smooth sauce.

Remove from heat and drizzle in 1 tablespoon of white truffle oil along with chopped sage, oregano, and thyme. Stir to incorporate and adjust seasoning if necessary.

Cook your pasta according to package instructions. Drain and add the hot pasta to the sauce, tossing gently to coat. If needed, add a splash of reserved pasta water.

Plate your Gorgonzola truffle cream mushrooms over pasta and sprinkle with grated Parmesan cheese. Garnish with fresh herbs if desired.