Ingredients
Units
Scale
- 16 oz mushrooms, quartered
- 2 tbsp butter, salted
- 5 oz Boursin cheese
- 1 to 1 1/2 cups heavy cream (depending on how thick or thin you want your sauce)
- salt and pepper to taste
Instructions
- Wipe the mushrooms clean and cut them into quarters. Set the mushrooms to the side.
- In a small saucepan, heat the Boursin cheese and heavy cream on medium-low heat, being careful not to allow the heavy cream to come to a boil. Cook, stirring often, until the Boursin cheese has melted. Remove the saucepan from the heat and whisk the ingredients toghether until fully incorporated. Set the saucepan to the side.
- In a large skillet, melt the butter on medium-high heat until nice and hot. Add in the mushrooms and spread the mushrooms, trying to keep the mushrooms from touching. Allow the mushrooms to cook undisturbed for 4-5 minutes. Stir the mushrooms to cook the other side for an additional 4 minutes or until the mushrooms are nice and brown.
- Once mushrooms have caramelized, pour the hot Boursin cream mixture over the mushrooms. Saute on low heat for 5 minutes to allow the flavours to blend.
- Remove the saucepan from the heat and let sit for 5-10 minutes before serving.
Notes
- use less cream for a thicker sauce
- taste the Boursin mushrooms and add additional salt and pepper to taste.
- Fat Fast - 85% fat
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Stove-top
- Cuisine: American, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 84 grams
- Calories: 212
- Sugar: 2.6
- Fat: 20.5
- Carbohydrates: 3.9
- Fiber: 0.6
- Protein: 3.8
