Woodland Mushrooms with Boursin Cheese Sauce Pasta
This lovely quick mid week supper is packed with gorgeous flavours in a velvet cream sauce with the sage leaves giving a lightness to this dish. The perfect comfort food for a quiet night in!
Prep Time : 10 minutes
Cook Time : 10 minutes
Serves : 2
Pasta - 150g
Shiro Shimeji - 30g
Eryngii - 30g
Buna Shimeji - 30g
Shiitake - 30g
Sage leaves - 8
For the sauce:
Boursin Cheese - 1 Tbsp
Ricotta Cheese - 1 Tbsp
Double Cream - 1 Tbsp
Egg - 1 (Beaten)
Parmesan cheese - To serve
Firstly, add boiling water from the kettle to a saucepan, salt lightly and add the dried pasta, cook according to packet instructions.
Whilst the pasta is cooking, prepare the woodland mushrooms. (For guidelines on how to prepare our woodland mushrooms please visit our preparation pages). Add the prepared mushrooms to a shallow frying pan a fry until golden, once cook set aside for later.
For the last remaining minutes of cooking add the sage leaves, let them fry for a couple if minutes until crisp.
In a large mixing bowl tip in the beaten egg, Ricotta cheese, Boursin cheese and double cream, add some salt and pepper, and whisk until well combined.
Once the pasta is cooked, drain, and tip into the same pan as the mushrooms, place the pan on a low heat and pour in the cheese sauce, stir through until well combined and it has started to thicken.
Tip into two pasta bowls and serve with a sprinkling of parmesan cheese!
Enjoy with all your friends!