The title makes it sound fancier than it really is.
This dish, this version I should say, was born yesterday, February 27, 2008. After seeing some fresh wild mushrooms at my local market, I decided to whip something up. Boucherondin, (a cheese I enjoy on it’s own or with other small snacks), is a cheese I have been thinking would make a great addition to a cream sauce, and did. It’s a goat cheese from the Loire in France, but is available at many cheese stores, and goes great with the earthy stanky goodness of the mushrooms. The addition of a tiny bit of thyme at the very end brightens it up just right. You could even add parmigiano reggiano into the cream sauce or at the very end on the finished product if you are looking for even more of an edge, but it’s great as is.
Use different mushrooms, try champagne instead. Whatever
I’d love to hear back your thoughts, especially if the are constructive. I cook intuitively so maybe you have found the golden ratio to some of these amounts and methods? Lemme know!