3 tablespoons olive oil, divided
1/2 pound fresh shiitake mushrooms, stemmed, sliced
3 garlic cloves, minced
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese (about 4 ounces)
2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo)
*Dried, smoked jalapeos canned in a spicy tomato sauce called adobo; sold at some supermarkets and at specialty foods stores and Latin markets.
Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.