Fill your pasta pot with water and 1 tbsp salt and bring to a boil. Add pasta and cook per package instructions, usually 10 min. Strain, reserving a cup of liquid just in case your sauce needs to be thinned.
Meanwhile, add olive oil to a skillet and, once heated, add the mushrooms and garlic and shallot if desired. If you're using a mushroom with a weaker flavor, add some herbs (thyme and sage) to bring a better flavor to the dish. Salt, and cook until the mushrooms have let off their liquid and reduced. Add the gorgonzola to the pan, followed by the crème fraîche. Stir everything together until the cheese has all melted and dissolved into the sauce. Taste your creation and say, "hmm, this is good, but it's missing something ..." then add the lemon juice, a little at a time, stirring and tasting after each addition until it's achieved your desired flavor ("absolutely amazing").
If not as good as expected, try this recipe <a href='https://www.myrecipes.com/recipe/pappardelle-mushrooms'>here</a>
