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.

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