2 tablespoon butter or olive oil
1 lb. Portobello mushrooms sliced
1 cup stock
1 5oz. pkg. Boursin cheese (red pepper flavor or flavor of choice)
Heat butter or oil in saucepan and add sliced mushrooms. Add a dash of salt, cook over medium heat until tender (6-8 min.) Cook Esotico pasta until al dente drain and set aside. Add stock and cheese to saucepan when mushrooms are tender. Simmer and stir until combined. Toss with pasta and add salt and pepper to taste. May be topped with grated parmesan and parsley.