Tagliatelle with mushrooms and boursin

Tagliatelle with mushrooms and boursin

For 4 people Preparation time: 30 min Cooking time: 10 min Ingredients: 500 g Tagliatelle with fresh eggs (Les Demoiselles de Provence) 1 tablespoon of olive oil 2 garlic cloves, crushed 1 chopped onion 2 tablespoons of fresh chives 250 g small button mushrooms 1 glass of dry white wine 50 g of fine herb fowl 12.5 cl of heavy cream Salt and pepper Bring 2 liters of water to a boil, pour in a drizzle of oil and add a pinch of salt. Cook the pasta for 3 min. Heat the remaining oil in a sauté pan to brown the garlic and onion. Add half of the chives, mushrooms and wine. Bring to the boil and cook for 2 minutes then complete the preparation with the boursin and the cream. Season with pepper and continue to heat while stirring. Drain the pasta, pour it into a sauté pan and mix well. Serve the dish with the remaining chives.

Good tasting !