1. White Button: Mild flavor, soft texture.
2. Portobello: Large, meaty, and rich in flavor, great for a hearty touch.
3. Cremini (Champignon)**: Firm texture, darker color, and more flavorful than white buttons.
Warm the olive oil over medium-high heat in a large pot. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Add the sliced mushrooms, a pinch of salt, and cayenne pepper (if using). Cook for about 10 minutes on high heat, stirring frequently to prevent burning. Add the thyme and truffle paste, mixing well.
Pour in the water (or chicken stock if preferred). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Stir in the heavy cream and crumbled Gorgonzola cheese, mixing until the cheese is melted and well combined.
Use an immersion blender to blend the soup until smooth. Alternatively,
transfer the soup to a regular blender in batches, ensuring steam can escape. Return the blended soup to the stove and taste; add more salt and black pepper if needed. Simmer for an additional 2-3 minutes on low heat.