Reviewed: Jan. 22, 2007

I quick recipe that seems like you spent a long time. I don't like asparagus, so I used broccoli. Also, I always scrape the gills out of Portobello mushrooms since I find they discolour what they're cooked with.

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DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 22, 2007

AMAZING!!!

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Miss Devon

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Reviewed: Oct. 15, 2006

Made this for guests and it was a hit! I substituted regular fresh mushrooms for the portobello and I cut up the asparagus to make it easier to eat, but other than that, wonderful recipe.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 23, 2006

YUM! I used garlic Boursin cheese, regular white mushrooms with the stems removed and thin asparagus. I also used bowtie pasta. This is so flavorful, the cheese really makes the dish. I'm not sure where everyone is buying their cheese for it to be so pricey but I got mine at a large chain organic market with a big cheese section and it was only $3.29. Thanks for the great recipe!

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LILYP

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Reviewed: Aug. 23, 2006

I added some chicken to this recipe, and it was to die for!!! Absolutely delicious!

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QueenJeanna

Cooking Level: Intermediate

Home Town: Aurora, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 21, 2006

This was a marvelous dish!!!! A bit on the pricey side but worth it!!!!

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Donna Lynn

Cooking Level: Expert

Living In: Nanticoke, Pennsylvania, USA

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Reviewed: Aug. 15, 2006

Added a few other seasonings like fresh ground black pepper. This was good as a side dish.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 26, 2006

This was okay, but a little bit bland for my taste.

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EEMERSON

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Reviewed: Jul. 22, 2006

This was a great, easy recipe! The only things that I changed were the pasta shells to Rotini shells (that is what I had on hand), and I sliced the cleaned asparagus into 1 inch pieces. The sauce was thin at first, but after it was mixed with the hot pasta, it was either absorbed or thickened. No problem with the coloring either. I would suggest the portobello mushrooms be cooked through and even browned a bit before adding the cheese and chicken stock. The cracked pepper boursin is peppery (hence the name), but the pepper suits this dish.

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Sheriden

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Reviewed: Jul. 13, 2006

Great meal or side dish. I have vegetarians in my family, this works well for them. I cut the asparagus into bite size pieces before steaming them. Thanks for sharing a great recipe.

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redheadconnors

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Benson, Arizona, USA

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Reviewed: Jul. 2, 2006

This was great with some shaved parmesan on top. I also have the same complaint as others, the sauce was too watery. It's definitely worth making again though, we'll just try thickening the sauce next time.

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Lena

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2006

This is a keeper. I used the Herb & Garlic boursin cheese and thickened the sauce a bit and also added a touch of wine for extra flavor. I also cut the asparagus into bite size pieces. I used this as a side dish and it was a huge hit. I will definately make it again for our next family gathering.....I can hardly wait to have it again.

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STARGLAZER

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Reviewed: Jun. 8, 2006

Because we like thicker sauces, I added 1T of flour to the sauce while it as cooking. I wont add so much next time- too thick, and the coloring was not attractive. Any ideas how to make it look as good as it taste?

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Karen

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Reviewed: Jun. 2, 2006

It was delicious, very peppery. The only thing I didn't like is that the sauce was too watery, I like the sause when it sticks on the food.

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Together

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Reviewed: May 25, 2006

This was yummy. I used 1 1/2 containers of the Boursin herb cheese with a little extra broth. I threw in a little extra asparagus and a package of pre-cooked chicken strips. Very good! Thanks for the recipe.

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p41oh

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: May 23, 2006

This was excellent - the sauce looked a little thin, so I heated the pasta in it for about 5 minutes, which helped absorb some of the sauce and flavored the pasta - will definitely make again! Thank you!

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GOOSETRACKS

Cooking Level: Intermediate

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Reviewed: May 22, 2006

Very yummy in an understated way. The boursin flavor is not very strong, but the resulting dish is still delicious. Like some other reviewers, I used the garlic and herb boursin as I don't like the cracked pepper boursin. However, after tasting the sauce, I did add some cracked pepper. I cut the asparagus into pieces and mixed it with the sauce. Other reviewers complained the sauce was thin so I added a teaspoon of flour as I was sauteeing the mushrooms. The sauce still was a bit thin, but if you let it sit for about 5 minutes after mixing in the pasta, it thickens right up. We served this as a main dish, and found the taste a little too mild but both my husband and I agreed this would be a really phenomenal side dish. Thanks for the recipe!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 21, 2006

didn't change a thing

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Don M

Cooking Level: Intermediate

Home Town: Campbell, California, USA

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Reviewed: May 17, 2006

We all enjoyed this. It's a keeper.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: May 17, 2006

A good recipe that is very easy to make. I used garlic and herb boursin cheese based on other reviewers' recommendations. I also added some minced garlic to the skillet. But, to be honest, the cheese sauce was still a bit bland. My husband didn't detect any garlic flavor at all when I told him what was in the sauce. I had to add flour to the sauce to make it thicker - it was pretty runny.

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