Sunday, February 15, 2009
Pasta with Portobello mushrooms and asparagus
This recipe was my request for my Valentine's Day dinner. Mark isn't the hugest mushroom fan so it is a special treat for him to make this for me. The pepper Boursin cheese can be tricky to find (took us 4 stores) but it is usually near the deli with the special cheeses. It has to be the pepper flavor because it makes all the difference in the flavor!
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
1 (5.2 ounce) package pepper Boursin cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed
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.
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.