Deliciously different! 9.5/10, would definitely make again. Made this with my mom...forgot to get any pix, though, oops! Will be sure to post pix next time, though. The recipe says you can use the herbs version of Boursin instead; we found that the pepper in the Boursin balances the dish, so we recommend getting the pepper version if at all possible.
Original recipe credit: https://www.foodandwine.com/recipes/pasta-shells-portobello-mushrooms-asparagus-and-boursin-sauce
Ingredients:
1 T. butter
1 T. olive oil
12 oz. Portobello mushroom caps (stems already cut off), caps halved, then cut crosswise into 1/4" slices
1/2 tsp, salt
1 1/4 c. chicken stock
1 pkg. (5 1/2oz.) pepper Boursin cheese
1 lb. asparagus
12 oz. (uncooked weight) medium pasta shells
Directions:
1. In a large frying pan over slightly higher than medium heat, melt the butter and combine with the olive oil. Add the mushrooms and salt. Cook, stirring occasionally, until mushrooms are tender (around 8 min.)
2. Add the chicken stock and Boursin cheese and bring to a simmer.
3. Meanwhile, snap the tough ends off the asparagus and discard them. Cut the remaining pieces into 1/2" pieces.
4. Bring a large, salted pot of water to a boil. Add the pasta and cook for about 6 min. Add the asparagus to the water and continue cooking until pasta is al dente (for ours, this was 4 additional minutes).
5. Drain the pasta and asparagus, toss with sauce, and serve. Enjoy!
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