In a large saucepan, heat 2 tablespoons of olive oil or butter over medium-low heat. Allow it to warm for about 1 minute until it shimmers, indicating it's ready for sautéing.

Add 8 ounces of sliced mushrooms to the hot oil or butter. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Season them with salt and pepper after 4 minutes.

Pour in 1 cup of milk or cream into the pan, followed by 4 ounces of crumbled Gorgonzola cheese. Stir continuously over medium heat for about 3-4 minutes until the cheese melts completely and the sauce becomes smooth and creamy.

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

If you desire a thicker sauce, consider adding an extra ounce or two of Gorgonzola or some grated Parmesan cheese. Return to low heat.

Toss the finished sauce over 12 ounces of freshly cooked pasta in a large bowl. Serve immediately.