Name: Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce
Yield: 4
Ingredients: 1 tbsp. butter -; 1 tbsp. olive oil -; 1 lb. portobello mushrooms -; 1/2 tsp. salt -; 1 1/4 c. canned low-sodium chicken broth or homemade stock -; 1 oz. package pepper Boursin cheese -; 1 lb. asparagus -; 3/4 lb. medium pasta shells -

Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

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Ingredients for - Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

1. 1 tbsp. butter -

2. 1 tbsp. olive oil -

3. 1 lb. portobello mushrooms -

4. 1/2 tsp. salt -

5. 1 1/4 c. canned low-sodium chicken broth or homemade stock -

6. 1 oz. package pepper Boursin cheese -

7. 1 lb. asparagus -

8. 3/4 lb. medium pasta shells -

How to cook deliciously - Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

1. Stage

In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.

2. Stage

Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer. Drain. Toss with the mushrooms and sauce.

3. Stage

Convenient Portobellos : Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.

4. Stage

Wine Recommendation: Asparagus is best with a high-acid white wine such as a Bordeaux blanc from France or a California sauvignon blanc. These wines will also balance the rich cheese.