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1.
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Soak dried mushrooms for 20-30 minutes in the warm water.
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While they are soaking, dice and fry the bacon, if youre using it.
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When its crispy, remove it from the pan onto a paper towel-lined plate to drain.
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2.
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Chop the onion, garlic, and sage.
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3.
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Remove the soaking mushrooms from the liquid and squeeze them outbut save the soaking liquid!
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Chop the soaked mushrooms up nice and fine.
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4.
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Put the pasta water on to boil, and salt it liberally.
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When its boiling, add your pasta and cook according to package directions.
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5.
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Heat the oil and butter together over medium-high until the butter is melted.
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Add the onion and diced (previously dried) mushrooms, and cook for about 8 minutes.
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6.
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Add the garlic, fresh mushrooms, and sage.
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Salt generously, and sprinkle in black pepper as well.
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Its important to season well at this stage so that the button mushrooms absorb some flavor and release their liquid.
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Cook for about 5 minutes, stirring occasionally.
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7.
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Then add the wine and the soaking liquid from the dried mushrooms.
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Turn the heat to medium-low and simmer gently for 5 minutes.
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Your pasta should be cooking away by now.
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Check in on it every now and then.
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8.
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Turn the heat on the mushrooms to low, and stir in both the mascarpone and the gorgonzola.
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Taste and re-season.
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My sauce is usually a little thin at this point, so mix the cornstarch and water together into a slurry and add this into the pot to thicken it.
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9.
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Drain the pasta when its done, and add it directly into the mushroom sauce.
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If youre using bacon, this is the time to add it in.
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Stir until its incorporated, and serve!
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Garnish with whole sage leaves or some more chopped sage.
