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 !



