In a large saucepan over medium-low heat, warm about 2 tablespoons of olive oil or unsalted butter until shimmering. Add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally until golden brown.

Season the mushrooms with a pinch of salt and freshly ground black pepper after about 4 minutes of sautéing to enhance their natural flavors.

Pour 1 cup of whole milk or heavy cream into the pan with the mushrooms, and add the crumbled Gorgonzola cheese. Stir continuously until the cheese melts into the cream, creating a smooth and velvety sauce.

Once the cheese is fully incorporated, remove the saucepan from the heat and stir in 1 tablespoon of white truffle oil along with sage, oregano, and thyme. Taste and adjust seasoning with salt and pepper if needed.

Cook your favorite pasta according to package directions until al dente. Drain, reserving a small cup of the cooking water. Toss the hot pasta in the Gorgonzola truffle cream sauce, adding reserved water if the sauce is too thick.

Plate the pasta and finish with freshly grated Parmesan cheese. Serve immediately, possibly with a side of arugula salad dressed with lemon juice.