Boursin Mushrooms

Spoiler alert – beware of the mushrooms. I’m sure you never thought that mushrooms and an omelet could tie a film together but that is exactly what happened in “The Phantom Thread”. After watching “The Phantom Thread”, we decided that we had to make one our our favorite mushroom recipes for this movie. This recipe however, would not be a favorite of Reynolds because of his dislike of butter. After seeing the movie, you might not be interested in mushrooms either. Trust us, these are worth the risk. We haven’t tried it yet, but they should be just as good in an omelet. “Kiss me before I’m sick” – a quote from Reynolds, in “The Phantom Thread”.

AuthorTheGBYCategory, , DifficultyBeginner

Boursin Mushrooms

Yields8 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 tbsp Shallots, chopped
 2 tbsp Garlic, chopped
 2 tbsp Butter
  cup Chicken Broth
  cup White Wine
 5.20 oz Boursin Herb and Garlic Cheese
 1 lb Button Mushrooms

1

In sauté pan, melt butter. Add shallots & garlic. Cook until shallots are tender and garlic is beginning to brown. Add chicken broth and wine. Cook on medium heat until reduced by half, stirring occasionally.

2

Remove stems from mushrooms. Fill the holes with the Boursin. Place the mushrooms in a cake pan. Pour the liquid mixture into the pan.

3

Cook at 375 degrees for 20 minutes, remove mushrooms to a serving dish and serve.

Ingredients

 2 tbsp Shallots, chopped
 2 tbsp Garlic, chopped
 2 tbsp Butter
  cup Chicken Broth
  cup White Wine
 5.20 oz Boursin Herb and Garlic Cheese
 1 lb Button Mushrooms

Directions

1

In sauté pan, melt butter. Add shallots & garlic. Cook until shallots are tender and garlic is beginning to brown. Add chicken broth and wine. Cook on medium heat until reduced by half, stirring occasionally.

2

Remove stems from mushrooms. Fill the holes with the Boursin. Place the mushrooms in a cake pan. Pour the liquid mixture into the pan.

3

Cook at 375 degrees for 20 minutes, remove mushrooms to a serving dish and serve.

Boursin Mushrooms

(Photography by: Mark Farinholt)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.