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Cook 1 pound sliced assorted mushrooms in 2
tablespoons olive oil in a pot over medium-high
heat, stirring, until browned and tender, about
7 minutes. Season with salt and pepper. Add 3
minced garlic cloves and cook, stirring, until
softened, 30 seconds. Add 1 cup heavy cream;
bring to a simmer and cook until thickened, 2
to 3 minutes. Toss with 12 ounces cooked
fettucine, adding up to 1/4 cup pasta-cooking
water to loosen the sauce. Off the heat, stir
in 2 ounces crumbled gorgonzola until creamy;
season with salt and pepper.
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