Sautéed Lobster Mushrooms over Boursin Mashed Potatoes

Ingredients

1 1/2 pounds russet potatoes, peeled and cut in 2 inch chunks
sea salt to taste
4 tablespoons unsalted butter
1/2 wheel of Boursin Garlic and Herb Cheese
heavy cream
1 tablespoon olive oil
1 small sweet onion, small dice
2 teaspoons minced garlic
1 teaspoon minced fresh oregano leaves
1 pound fresh lobster mushrooms, stemmed and sliced thick
black pepper
3/4 cup white wine

Directions

Place potatoes in large saucepan, cover with cold water and add a pinch or two of sea salt. Bring to a boil, reduce heat, cook about 15 minutes or until the potatoes are fork tender. Drain and return to saucepan. Add the butter and Boursin cheese and incorporate. Add enough cream to soften up the mix. Mash until smooth. Keep warm.

While potatoes simmer, heat the oil in skillet. Add onion, garlic and oregano, sauté until onion softens, about 2 minutes. Add fresh mushrooms, season with salt and pepper. Cook until mushrooms are lightly browned, about 5 minutes.

Add wine and simmer until mushrooms are tender and liquid is mostly evaporated, about 2 minutes. Adjust seasonings.

Divide potatoes in serving bowls, top with mushrooms and serve immediately.