# What You’ll Need:
→ Dairy & Cheese
01 - 60 ml whole milk or heavy cream
02 - 40 g gorgonzola cheese, crumbled
03 - Grated parmesan cheese, for topping
→ Mushrooms
04 - 30 ml olive oil or unsalted butter
05 - 30 g mushrooms, thinly sliced (such as cremini or button)
→ Flavorings & Seasonings
06 - 15 ml white truffle oil
07 - 0.25 tsp ground sage or 0.5 tsp freshly chopped sage
08 - 0.25 tsp ground thyme or 0.5 tsp freshly chopped thyme
09 - 0.25 tsp ground oregano or 0.5 tsp freshly chopped oregano
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil or unsalted butter in a large saucepan over medium-low heat.
02 - Add sliced mushrooms and sauté for about 5 minutes, stirring occasionally. After 4 minutes, season with a pinch of salt and pepper.
03 - Reduce the heat to low. Add milk or cream along with crumbled gorgonzola cheese. Stir gently until the cheese is fully melted and the sauce is smooth, approximately 2 minutes.
04 - Remove the pan from heat. Stir in white truffle oil, sage, thyme, and oregano. Adjust seasoning with additional salt and pepper as needed.
05 - For a thicker consistency, stir in extra gorgonzola cheese or some grated parmesan until the desired texture is reached.
06 - Add freshly cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with grated parmesan cheese.
