Tagliatelle with mushrooms and boursin

Tagliatelle with mushrooms and boursin

For 4 people

Preparation time: 30 min

Cooking time: 10 min


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 !