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Source: Food and Wine Quick from Scratch

Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce
Boursin, a French cheese available in most supermarkets, melts smoothly to make an appetizing sauce. We call for pepper Boursin, but the dish is equally good with the herb-and-garlic version; just add a little fresh-ground black pepper to finished pasta.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
1/2 teaspoon salt
1 1/4 cups canned low sodium chicken broth or stock
1 six-ounce package pepper Boursin cheese
1 pound asparagus
3/4 pound medium pasta shells




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.

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.


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.


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