Begin by preheating a large saucepan over medium-low heat. Once hot, add 2 tablespoons of olive oil or butter, allowing it to shimmer for about 2 minutes.

Add 8 ounces of sliced mushrooms to the pan, stirring frequently for about 5 minutes until they are golden and tender. Season generously with salt and pepper.

Pour in 1 cup of milk or cream, then crumble in 4 ounces of Gorgonzola cheese. Stir gently over low heat for 3 to 4 minutes until the cheese melts completely.

Remove the saucepan from heat and drizzle in 1 tablespoon of white truffle oil, stirring to blend. Add 1 teaspoon each of ground sage, oregano, and thyme.

If you prefer a thicker sauce, return the mixture to low heat. Gradually add an additional ounce of Gorgonzola or 2 tablespoons of grated Parmesan cheese.

Toss your prepared sauce with freshly cooked pasta, ensuring every strand is coated evenly. Serve immediately, garnishing with extra Parmesan cheese if desired.