• Clean and slice all mushrooms and combine them in a mixing bowl. Toss with olive oil, minced garlic, and salt and pepper.
• Place in a hot skillet and cook down until they are soft and cooked all the way through. Pull off the fire and set aside.
• Cook the fusilli pasta in a pot with boiling wated with 2 oz of salt to season the pasta water. Pull off once its fully cooked and place in ice water to stop the cooking process.

For the sauce

• Melt the butter in a stock pot and add the flour when the butter is completely melted down. The butter and flour make a roux. Add the chicken stock a little at a time, whisking thoroughly so it doesn't clump up.
• Next start adding the smoked gouda a little at a time and continue to whisk until all the cheese is melted (you can shred or grat the cheese so it melts easier).
• Last add the heavy cream and whisk for a few minutes. Add salt and pepper to taste.

For the dish

• Combine the cooked mushroom and cooked pasta in a pot with the cheese sauce. stir and combine all the ingredients and drizzle with the truffle oil at the end.