I recently found a recipe for boursin, a soft and creamy cheese, posted on “The Frugal Hausfrau” website and knew that I had to give it a try. It makes an amazing spread but it also works as part of a creamy pasta sauce. I made a change to the original recipe … I substituted purchased crispy fried onions for the dried chives since I didn’t have any.
Roasted chicken and creamy boursin and mushroom fettuccine
Creamy Boursin and Mushroom Pasta – serves 2 or 3
1 tbsp olive oil
1 tbsp butter or margarine
1 1/2 – 2 cups (~227 gm) mushrooms, halved and sliced (white and cremini)
1/2 cup whipping cream
1/2 cup boursin cheese spread (purchased or home made*)
salt and pepper, to taste
200-210 dry pasta, cooked according to package directions, reserve about half a cup of the pasta cooking water to add to the sauce in case it tightens up before serving.
2-3 tbsp coarsely chopped fresh parsley, for garnish
* See recipe below
In a large saute pan over high heat, add the oil and butter. When hot, add the mushrooms and saute until lightly browned. Turn the heat down to medium/medium-high and add the whipping cream and cream cheese. Stir gently until the cream cheese melts into the sauce and the cream starts to bubble a bit. Add the cooked pasta and stir through. Serve with some chopped parsley on top, for garnish.
Savoury Boursin Cheese
Savoury Boursin Cheese – makes about 1 1/2 cups
1 pkg (8 oz) cream cheese, softened to room temperature
2 tbsp unsalted butter, softened to room temperature
1/4 tsp salt
1/2 tsp white pepper
3/4 tsp garlic powder
1 tbsp dried parsley
1 tbsp crispy fried onion
In a medium sized bowl, cream together the cream cheese, butter, salt, white pepper and garlic powder with a hand mixer. Stir in the parsley and fried onions by hand.
Transfer to a small bowl or ramekin, cover with plastic wrap and refrigerate so that the flavours will marry. Remove from the fridge 1 or 2 hrs before serving so that the boursin will be soft enough to spread.