Tuesday, 7 August 2012
Speedy Mushroom Sauce
Luckily, we were sent some samples of Boursin Cheese the other week and during a lunchtime fridge audit (those of you that follow me on twitter may recognise that term!) I spotted the Garlic and Herb Boursin loitering alongside a few mushrooms. It wasn't a great leap of culinary genius that lead to my mind coming up with a plan to use them together but a moment of thinking "that'd go well together"... so I gathered the ingredients and set about trying an ad hoc concoction.
An onion was finely chopped and fried in a little oil over a low heat for a few minutes during which time the mushrooms were cleaned, de-stalked and chopped. The 3 chestnut mushrooms (they were quite large) and a handful of button mushrooms were added to the frying onions and a knob of butter was added. This was all then left over a low heat for about 10 minutes to sweat down. A squeeze of lemon juice was added to the pan and mixed well.
The mushroom mix was then drained in a sieve to remove excess moisture. It was then blitzed using our Braun stick blender.
However, we tried half of the summer flavour Sun Ripened Tomato, Onion and Chive Boursin stirred through the warm pasta and the young Chef's plate was cleared so fast, there was no time for a photo!
To use up the remainder of the pack, we also added the cheese to a salad to accompany our steamed salmon the next night making another quick and tasty meal.
Thanks to Kirsty for sending the samples. They've provided us with the chance to make speedy, tasty food when we've really needed to be spending as little time as possible on daily chores.