# Components:
→ Sauce Base
01 - 2 tablespoons olive oil or unsalted butter
02 - 1/4 cup sliced mushrooms
03 - 1/4 cup whole milk or heavy cream
04 - 1/4 cup gorgonzola cheese, crumbled
05 - 1 tablespoon white truffle oil
→ Seasonings
06 - Ground sage or freshly chopped sage, to taste
07 - Ground oregano or freshly chopped oregano, to taste
08 - Ground thyme or freshly chopped thyme, to taste
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Finishing Touch
11 - Grated parmesan cheese, for serving
# Method:
01 - Warm the olive oil or butter in a large saucepan over medium-low heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
02 - After 4 minutes of sautéing, season the mushrooms with salt and black pepper to enhance their flavor.
03 - Pour in the milk or cream and add the gorgonzola cheese. Stir continuously until the cheese has fully melted, resulting in a smooth sauce.
04 - Remove the pan from heat. Stir in the white truffle oil, sage, oregano, thyme, and adjust seasoning with additional salt and pepper as needed. For a thicker consistency, blend in extra gorgonzola or parmesan cheese until the desired thickness is achieved.
05 - Toss freshly cooked pasta in the saucepan until thoroughly coated with the sauce.
06 - Plate the pasta and finish with a generous sprinkle of grated parmesan cheese before serving.
