Creamy Boursin Mushroom Sauce





Here is a super simple, super rich, and super delicious recipe that's perfect for these hot summer barbecue days.

I got the idea to use Boursin from Dana Carpender's new book Fat Fast (She uses it to make terrific stuffed mushrooms. Use the link below to get your own copy.)



This sauce takes 2 minutes to make and turns an ordinary steak or chop into something to die for.

Ingredients :
2 or 3 cups of mushrooms, sliced (I like Crimini for this.  No more expensive than white mushrooms but with much more flavour.)
2 or 3 tablespoons of butter
1/2 a Boursin cheese (I use Garlic and Fine Herbs, but I'm sure any flavour would be terrific.)
1/4 to 1/2 cup of white wine

Directions :
  • Saute the mushrooms in the butter for a couple of minutes until they are soft and starting to brown.
  • Lower the heat and add the Boursin and white wine.  Allow the sauce to cook slowly while you mix, until the cheese has completely melted.  Do not boil.
I made this to have over my Sunday steak and it was the best sauce ever.  Unfortunately I was too keen to eat it to take any photos, but it looked very similar to this dish from www.tasteandtellblog.com


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