Reviewed: Feb. 4, 2009

My husband and I both love asparagus and mushrooms, but this was just ok. Probably won't make it again

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CCMCMom

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Thisi was very good! I used regular boursin, not the pepper as I don't like it. Boursin was a good price at Trader Joe's and I really think it has a much better flavor than cream cheese, so I'd definitely stick with it! I subbed broccoli for the asparagus but I can't wait to try it with the asparagus when it's in season! I will definitely make this again! My only complaint was I wished there was more sauce; probably my fault though-based on other reviews, I cut the broth to 3/4 cup and then let it simmer down for awhile with the mushrooms before I added the cheese. The mushrooms gave the broth great flavor but maybe next time I'll start with the listed amount of broth so that there is more left after it reduces.

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

Delish!! Easy to make, too! I did like some other reviewers, and minced 3 cloves of garlic (I really like garlic!) to saute with the mushrooms, and I subbed veggie cream cheese for the Boursin ($2 for cream cheese on sale versus $6.99 for Boursin... hmmm?). Also, I have a combination pasta pot/steamer, so I was able to steam the asparagus rather than boil it. And the husband and I loved it!! I've also made it with the Boursin, and while it's still yummy, the cream cheese is just as good, and less expensive.

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mommy of 5 cats

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

Living In: Point Pleasant Beach, New Jersey, USA

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Reviewed: Jan. 14, 2009

It5 just do happened that I had bought 3 packages of Boursin that I neded to use. I ended up usng two and a half for this dish! It was very good but to make it more flavourful you really need more boursin than stated.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 2, 2009

Ehh...Tasted like many other mushroom-based pasta sauces. I agree with the other comments stating that this was a waste of boursin. If I ever make it again, I'll just use veggie cream cheese.

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Michelle

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Reviewed: Dec. 10, 2008

The dish was tasty and easy to cook! I don't think it needs more garlic if you use the Garlic Boursin cheese.

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Anca

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Reviewed: Nov. 24, 2008

This was good. I used broccolini instead of asparagus and added an onion & bacon to the sauce. Didn't have any problems with thickness like others have.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 13, 2008

this was super easy and didn't take long at all. i did make a few alterations to make it more to my taste. i sauteed a chopped onion with some garlic before adding the mushrooms (onion + garlic always equals delicious). I added one additional large mushroom cap and used one container of 6.5 ounce alouette garlic and herb cheese because i couldn't find the boursin cheese in the size requested in the recipe. The sauce did seem a bit thin, but after i mixed in the pasta it thickened nicely and was delicious!! Everyone love it and this recipe is definitely a keeper.

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windycitygal

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 29, 2008

I made this dish tonight and was quite satisfied with it. I wouldn't call it a fancy dish at all, but something you could serve any night of the week. However, I did make quite a few modifications to the recipe. I used two tablespoons of margarine instead of butter (had none), left out the salt, used button mushrooms and brocoli instead of asparagus and portobello mushrooms, skipped out on the boursin (i personally find it a waste for $7) and used a combination of cheez whiz, sour cream, a few vegetable spreadable triangles, and garlic butter to make the sauce. The sauce came out quite light/thin, but I think it'll thicken/taste better when I serve the leftovers for lunch tomorrow. I would definitely make this again, and try it without the modifications!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 13, 2008

This recipe was just ok. It tasted fine but not a lot of flavor. I also had to add corn starch to the sauce.

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AlisaCakes

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Oct. 9, 2008

The sauce was very thin which is not what I expected. The recipe was bland. If I try it again I will probably add garlic and reduce the chicken broth to 3/4 cup.

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TAMIEJANE

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Reviewed: Aug. 14, 2008

My BF and I liked this as a base recipe. We made a few changes to suit our tastes. Firstly we didn't use Boursin cheese. Instead we used JL Kraft Specialty Gourmet Spreadable cheese, Parmesan, Asiago and Romano with Garlic and Herbs flavor. After we got the sauce together (I only used 1 cup of broth) it was still a little bit too liquidy so I added a Tbs of cornstarch to 1/8 c. of chicken broth, whisked it together and worked it into the sauce. We also added about a half pound of shrimp and two slices of Jalapeno Cheese for added flavor. It was really good. I don't know if it's because we didn't use Boursin but it lacked enough flavor for us without the Jalapeno cheese. I know it sounds super weird but I swear it tasted good. :)

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msxkitty

Cooking Level: Beginning

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Reviewed: Aug. 8, 2008

I use button mushrooms and regular cream cheese with black pepper. Still very good.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Jun. 5, 2008

Such a wonderful recipe!! Very easy to make. I also used Garlic & Herb boursin b/c it blends so much better with the vegetables. The only sub I have made is that after the first time making this dish I have started cooking the portobello's seperately as they tend to turn the entire sauce a "dirty brown." shade

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Amanda C

Cooking Level: Intermediate

Home Town: Huron, Ohio, USA

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Reviewed: May 6, 2008

This is a yummy yummy yummy and simple recipe. I too used the garlic herb Boursin as I could not find the other. Although the combo of asparagus and shroom is aweseom, you could add just about anything and I think this would be awesome. Thanks for the super simple and yumilicious recipe!

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 29, 2008

I sauted the asparagus with the mushrooms and added pepper and garlic to taste. I also used garlic and herb Boursin cheese. There was definately more pasta then needed so I plated the pasta and added the sauce to each plate. The flavor was there but I wish the sauce was thicker. May add cornstarch next time. We all cleared our plates!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 9, 2008

Other than doubling the sauce, I stuck to the recipe. It was pretty boring. To eat it I had to keep squirting it with my no cal. buttery spray and sprinkling it with parm. cheese. Now I have a huge batch left over with no takers.

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SMalt

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Reviewed: Feb. 25, 2008

I and my boyfriend (a chief) thought this was great! I used the less expensive garlic and herb spreadable cheese. I also cut the asparagus up into pieces and tossed it in the mix. A great meal, and a perfect side dish to chicken or steak!

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Sarah

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Reviewed: Jan. 18, 2008

I did not care for this recipe.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Jan. 16, 2008

Very good. Used frozen asparagus and cut into 1 inch pieces and mixed all together. Good veggie meal and easy to make last minute for dinner.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

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