photo by gailanng
- Ready In:
- Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
- In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
- Pour over sauteed mushrooms and serve.
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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!
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I`m from St.Cloud, Minnesota. I work for an optical company setting up the molds for making transition lenses. I love to cook for other people. I love to travel with my husband and we both enjoy trying new foods at all differant types of restaurants. I like just about any kind of food you can think of and am willing to try any of them at least once!!! I am the mother of Canarygirl who frequents this sight a lot and has many to die for recipes here!!!