1 lb. fettucine, cooked
10 shiitake mushrooms
2 tsp. garlic, minced
10 oz. Boursin cheese (or garlic-herb cream cheese)
1/2 c. Parmesan cheese
2 c. heavy cream
3 tsp. salt
2 tsp. fresh ground black pepper
12 oz. smoked salmon, sliced very thin
2 Tbs. chopped parsley
2 Tbs. olive oil |
Cook 1 lb. fettucine until tender. Reserve.
Slice shiitake mushrooms and sauté in olive oil for 2 minutes. Add garlic and sauté an additional 30 seconds. Add cream, Boursin cheese, Parmesan cheese, and salt. Whip to smooth. Reduce to slightly thicken.
Divide among 4 plates. Heat salmon in pan and place around fettucine.
Top with chopped parsley and black pepper. Serve.
Yield: serves 4 |