Brush any dirt from the mushrooms and then cut the button mushrooms into quarters. Roughly shred the girolles and the trompettes de la mort. Peel and finely chop the garlic and the shallot. Roughly chop the walnuts. Pick the parsley leaves, reserving a few to use as a garnish. Roughly chop the rest. Cut the gorgonzola into small pieces.
Bring a large pan of salted water to the boil and add the tagliatelle pasta. Cook according to packet instructions until 'al dente'.
Heat a frying pan over a high heat and add a drizzle of olive oil. Add the girolles and the button mushrooms and fry for 3 minutes before adding the shallots and the garlic. Cook for a further minute and then add the trompettes and a knob of butter. Season with salt and pepper and cook to soften the trompettes. Add the double cream, bring to the boil and then stir in the chopped parsley, the walnuts and the gorgonzola.
Stir the sauce into the drained tagliatelle and finish with the reserved parsley leaves.
«If your sauce is a little too thick, add a ladleful of the water used to cook the pasta to loosen it.»