CREAMY MUSHROOM MADNESS PASTA
2 tablespoons olive oil
1 large onion, chopped
8 cloves garlic, chopped
1-pound mushrooms (white, cremini, or mix of wild)
2 teaspoons Dish of the Block Ciao Bella Italian Spice Blend
1 tablespoon fresh rosemary leaves, stemmed and chopped
8 thyme sprigs, tied together in a bundle with kitchen twine
1 teaspoon salt
½ teaspoon black pepper
½ cup dry white wine
2 cups heavy cream
1, 5.5-ounce package Boursin Garlic and Herb Soft Cheese
1 cup grated parmesan cheese, divided
1-pound bucatini or other pasta, cooked al dente to package directions
1 tablespoon fresh parsley, chopped
Heat the oil in a large deep skillet over medium high heat. Add the onions and garlic and cook until soft and fragrant, about 2 minutes. Add the mushrooms, Italian seasoning, rosemary, and thyme to the pan and continue cooking, stirring frequently until the mushrooms have released their moisture and begin to lightly brown, about 4-5 minutes.
Add the salt, pepper, and white wine to the pan. Cook, stirring, until most of the wine is absorbed and then add the heavy cream. Bring to a boil and continue cooking until reduced by about 1/3, about 3-4 minutes. Reduce the heat to medium and stir in the Boursin and ½ cup of the parmesan cheese, breaking up the Boursin until it melts into the sauce.
Add the pasta to the pot and toss to coat for 1-2 minutes. Serve hot in bowls garnished with parsley and with the rest of the parmesan on the side for sprinkling.