INGREDIENTS
- Spaghetti
- Mushrooms
- Chavroux goat cheese
- Cream
- Boursin cheese
- Flat parsley
- Shallot
- Olive oil
- Salt & pepper
RECIPE
- Clean the mushrooms and cut them into thin slices
- Chop a shallot
- Cook the mushroom in a pan with olive oil on high heat. Cook until browned and season with salt and pepper
- Lower the heat and add a finely chopped shallot. Let this simmer until fragrant
- Cook the pasta in boiling salted water. Cook for 1-2 min less than the recommended time and keep a cup of pasta water when you drain it
- Add a small amount of cream to the pan with mushrooms & shallot. Stir until combined
- Add some boursin to the sauce. Let this melt and simmer until the sauce reduces
- Taste and season with salt & pepper, add more boursin if needed
- Add the pasta to the sauce with some pasta water. Let this simmer on medium heat until the sauce binds to the pasta
- Top it off with flat parsley and crumbled goat cheese