In a large saucepan, heat 2 tablespoons of olive oil or unsalted butter over medium-low heat. Once hot, add 8 ounces of sliced mushrooms to the pan. Sauté them for about 5 minutes, stirring occasionally until they are golden brown and have released their moisture.

After about 4 minutes of sautéing, season the mushrooms with a pinch of salt and freshly ground black pepper. Continue to cook for another minute, allowing the spices to enhance the earthy flavor.

Pour in 1 cup of whole milk or heavy cream along with 4 ounces of crumbled Gorgonzola cheese. Stir continuously over medium-low heat until the cheese completely melts into the creamy mixture, about 3-4 minutes.

Remove the pan from heat and drizzle in 1 tablespoon of white truffle oil. Gently fold in your choice of dried herbs, adjusting the seasoning to taste.

If serving over pasta, prepare your favorite noodles as per the package instructions. Once cooked, drain and add the pasta directly to the saucepan. Toss together until coated in the creamy sauce.

Plate the pasta in shallow bowls and sprinkle with grated Parmesan cheese for a delightful presentation.