1 Clean the mushrooms. Tear the oyster mushrooms into pieces. Leave the button mushrooms whole or slice thickly, depending on size.
2 Peel and finely chop the garlic.
3 Pick off the parsley leaves and chop roughly.
4 Heat the butter in a wide frying pan and saute the mushrooms. Add the garlic and dust with flour. Stir in the white wine. Crumble the Gorgonzola into the pan and sprinkle with parsley. Then add the cream and cook very gently for about 3-4 minutes. Finally, season to taste with salt and pepper.
5 Serve with ribbon pasta of your choice.