WHAT'S SPECIAL
The rich creaminess of Boursin cheese paired with the earthy flavors of mushrooms creates an indulgent and satisfying meal. The mushrooms add a savory umami element that balances beautifully with the creamy cheese sauce. This dish is perfect for mushroom lovers and can be elevated with a touch of truffle oil for extra depth.
Boursin Pasta Recipes: Boursin and Mushroom Linguine is a creamy, earthy pasta dish that brings together the aromatic flavors of garlic, herbs, and sautéed mushrooms. Boursin cheese acts as the perfect base for the creamy sauce, making the dish luxurious yet simple. This pasta recipe is ideal for a comforting dinner or a fancy weekend meal, and it pairs well with a crisp green salad or garlic bread.
Boursin and Mushroom Linguine
**Boursin and Mushroom Linguine** is a creamy, earthy pasta dish that brings together the aromatic flavors of garlic, herbs, and sautéed mushrooms. Boursin cheese acts as the perfect base for the creamy sauce, making the dish luxurious yet simple. This pasta recipe is ideal for a comforting dinner or a fancy weekend meal, and it pairs well with a crisp green salad or garlic bread.
Equipment
- Large pot for boiling pasta
- Colander
- Large skillet for mushrooms
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 12 oz linguine
- 5 oz Boursin Garlic & Herb cheese
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- 2 cups mushrooms cremini or baby bella, sliced
- 1/2 cup heavy cream or plant-based cream
- 1/4 cup white wine optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- **Cook the Pasta:**
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Drain and set aside.
- **Sauté Mushrooms:**
- In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook for 5–7 minutes until they release their juices and start to brown. Add garlic and cook for another minute.
- **Deglaze the Pan:**
- If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes.
- **Add Boursin Cheese and Cream:**
- Lower the heat and stir in the Boursin cheese and heavy cream, stirring until melted and combined into a creamy sauce. Season with salt and pepper to taste.
- **Combine Pasta and Sauce:**
- Add the cooked linguine to the skillet and toss until the pasta is coated with the mushroom sauce.
- **Serve:**
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Substitute the white wine with vegetable broth if you prefer an alcohol-free dish.
- You can use different types of mushrooms for varying flavors.
- For a lighter dish, use less cream or swap with half-and-half.
- You can use different types of mushrooms for varying flavors.
- For a lighter dish, use less cream or swap with half-and-half.
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.