1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
1/2 teaspoon salt
1 1/4 cups low-sodium chicken broth
150g Boursin pepper cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed
1 In a large skillet over medium heat, melt the butter and heat the olive oil.
Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the
skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir
in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly,
until well blended.
2 Bring a large pot of lightly salted water to a boil. Add shell pasta and
cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5
minutes, until the pasta is al dente and the asparagus is tender; drain. Toss
with the mushroom sauce to serve.
This Cheese Recipe makes 6 servings.
To view Boursin cheese used in this recipe - Click