These mushrooms truly ARE TO DIE FOR! The sauce is thick and creamy and sticks perfectly to the mushrooms. The flavor is FANTASTIC too! Another brilliant creation, Peeps! :)
These were the first to go at my appetizer Christmas party. My store was out of Boursin so I had to use Alouette. I also didn't add the cream because my mushroom released a lot of liquid and I just used that to thin the cheese (and saved some calories). When I am feeling decadent again, I would also serve this over pasta with some other grilled veggies (zucchini, red peppers, asparagus, etc.) thrown in. Thanks for posting!
I've had my eye on this recipe for quite some time now and tonight was the night we went for it. We made the sauce exactly as directed and poured it over the mushrooms. My husband sauteed a few pieces of chicken in olive oil and we served the entire thing over Linguine. It was delicious! This is going into my tried and true folder for sure. Thanks for posting!
WAY to heavy for our family. If you eat just a bit of it, it's fantastic. Next time I think I'll use 1/2 & 1/2 in place of the heavy whipping cream. Definitely a keeper though.
I used Boursin Cheese (Homemade) for the boursin cheese (1/2 a recipe) and used the suggestions of others. I made this a fettuccine dish with the boursin, mushrooms (sliced), and diced chicken breast tenders. Used half & half for the heavy cream. Delectable! This is a winner!
wow..I can not begin to tell you how much we loved these... I made a mistake in your recipe.. nothing major I sliced my mushrooms.. don't know why guess I was just on a roll... I used Boursin Cheese - Make Your Own Homemade - Substitute, Clone (wonderful stuff) and very little heavy cream..just a splash or 2... these were so good..had them for lunch with cube steak.... I had to eyeball the amount of boursin since I had made a big batch..just put it in the pan and as it melted added a wee bit of heavy cream..then after sauce was done I added to the mushrooms in the pan they were sauteing in and mixed them up and left on low/warm while cubes were finishing up..about 3 minutes or so they were so nice and creamy a beautiful sauce and MAN they were outstanding..this is for sure a do over and over and over..thank you for making this up and for sharing it it is EXCELLENT
This is an amazingly good recipe! I used baby portabellas, quartered, and evelyn/athens' homemade boursin Boursin Cheese (Homemade). I also only needed 1 cup of cream. I loved this and can't wait to make it again! Thanks!
Yup - to die for! I made these for unexpected guests and after one bite, they kept going back again and again. There's not much to change about this recipe. I made it and tossed everything into one of those tiny little crockpots (one quart) to keep warm for serving. They didn't last long! Thanks, Peeps!
after i saw canary girls photo i knew i had to make this recipe. Also used mean chef's recipe for boursin cheese and served the mushrooms over freshly made fettucini. Delicous but very rich. i used a mixture of baby portobello mushrooms and white button mushrooms. I suggest a vegetable side like broccolirabe to counteract the richness. OOh, this was so good but definitely sinful on the calorie side. who cares, once in a while you gotta splurge.
Delicious recipe, Peeps! I am a real mushroom fan and I knew I was going to have to make this recipe as soon as I discovered it! This sauce is excellent and this recipe is so incredibly simple to prepare! I used Mean Chef's recipe for Boursin Cheese and I had all the ingredients on hand for both recipes which made things really simple. I didn't use much heavy cream at all because I like the thicker sauce. It sticks wonderfully well to the mushrooms! I will be using this one a lot, Peeps! Thanks for sharing your invention!!