Wednesday, March 11, 2015

Boursin Mushrooms

Y'all.. it's so rarely that I stumble upon a new recipe, take just one bite of the dish after I've prepared it, and know deep down in my heart that this recipe will be a staple of mine for years to come. And, well, this happened to me the other night. I'd read about adding Boursin cheese to sautéed mushrooms as a great go-to recipe for low-carbing. And all low-carbing aside, I stumbled into greatness with this one. Here's how you make it:
One package of Boursin cheese (usually in the deli section of the grocery store)
A cup of heavy whipping cream
8 oz of mushrooms
Cook the mushrooms in a dash of olive oil until they're thoroughly browned on all sides, and set them aside to let them cool. Meanwhile, place the skillet back on the stove on medium heat, and add the Boursin cheese. Give it a few minutes to melt down, and then add the cream. Once you have stirred the ingredients really well, let the sauce bubble over just a little bit before pouring the mixture over the mushrooms. Let the sauce cool for a bit, and then enjoy!
Trust me, you guys, you'll want to try this one out.

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