Kingdom Mushroom

Pasta Shells with Portobello Mushrooms

Johan Smit

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Activ time:

50min

Total time:

1h 20min

Difficulty of preparing:

easy

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 the finished pasta

Nutrition: Per serving

kcal

469

fat

23g

saturates

carbs

46g

sugars

fibre

protein

17g

salt

1.9g

Ingredients

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 homemade stock, 1/2-ounce package pepper, Boursin cheese, 1 pound asparagus, 3/4 pound medium pasta shells

Directions

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. Notes 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. Suggested Pairing 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.

Reviews

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Pasta Shells with Portobello Mushrooms

Nikola

I actually found this recipe in a cook book that pulled recipes from different chefs. I've made it a few times over the past couple of years and every time I make it I ask myself why I don't make it more often! I love it, my husband loves it. The poached egg on top is a perfect way to bring the delicious ingredients together.

Sonja

Not very clear-put mushrooms in bowl and do you add the other ingredients to the bowl or to the fennel in the skillet and then stir in Mushrooms? I wish I had crushed the fennel seeds after toasting-on the fence as to whether I’ll try again

Vilijam

Deliciously earthy. I especially enjoyed the mushroom conserva on crostini topped with either brie or ricotta!

Sarah Bolla

You can often find storebrand Worcestershire sauce that does not have anchovies (anchovies = expensive ingredient, storebrand = cheaper without anchovies) e.g. Walmart's "Everyday Essentials" Worcestershire does not have anchovies.

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