Reviewed: May 16, 2006

Loved this recipe. Used a little white wine instead of all broth. Easy to make too!

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Jenn

Cooking Level: Expert

Home Town: Hartford, Connecticut, USA

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Reviewed: May 14, 2006

Very easy and extremely delicious! Instead of serving the asparagus separately, after I blanched it, I chopped it up and added it to the dish. Also, don't think that the sauce will be too thin....it thickens when you add the pasta.

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Sheila

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Reviewed: May 11, 2006

great dish -- i couldn't find the pepper boursin so i used garlic and liked it better i think I also sliced the whole baby bella shrooms and cut the asparagus and mixed it all up.. delicious!!!!!!!!

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Michele F.

Cooking Level: Expert

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Reviewed: May 8, 2006

I made this last night and thought something was missing. I think 1 cup of dry white wine will add a bit more sweetness rather than just the chicken broth and maybe add some prosciutto to punctuate the dish. It wasn't that expensive for me because portobello mushroom and Boursin were on sale @ HEB; just have to look out for sales.

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neveille

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Reviewed: May 7, 2006

Very flavorful recipe, however, the color of the meal really turned my family off. I encouraged them to have at least have one bite and they liked it. I think that if I make it again I would you regular old button mushrooms because the portabellas colored the sauce an unappealing grayish/brown color.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: May 6, 2006

Overall this recipe had very nice flavor. I agree with some of the other comments that the sauce was too thin. I was lucky enough to have found fresh wild Morel Mushroom where I live, so I added those along with Cremini Mushrooms ( baby Portobello's) to the dish. Also cut asparagus into smaller pieces. I made my own Boursin cheese ( MUCH CHEAPER and just as good) which consisted of 8 oz. cream cheese, 8 oz. cottage cheese, 2 Tbsp. butter, 1/2 tsp. Dillweed,Garlic Powder,onion powder, oregano,thyme and 1/4 tsp. salt and black pepper. I added afew fresh herbs form my garden and alittle fresh garlic for kick. Process in food processor til light and the consistancy of Ricotta. refrig. 8 hrs. for the flavors to blend. This Boursin recipe makes more than enough to try this recipe with plenty leftover. Worth trying again with afew minor adjustments.

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: May 4, 2006

I prepared as directed except I cut the asparagus into bite size pieces. I would like to thicken the sauce next time. Great flavour!

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beva48

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Reviewed: May 4, 2006

While it makes me crazy when people rate these recipes 5 stars and then go through all the changes they made to get to five stars, I must admit I made a couple changes to this recipe....and it was fantastic! SO, here goes: instead of mushrooms (because my kids really don't care for them), I sauteed chicken in the butter and olive oil. I used a full pound of pasta, 2 cups of broth and two bricks of garlic herb Boursin (because we love it!). Here's a tip for those who think Boursin is too expensive - - Costco sells it for $5.88 for two boxes, which is less than what most grocery stores sell just one box for. Great recipe!!

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Diane

Living In: Eden Prairie, Minnesota, USA

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Reviewed: May 3, 2006

Wow, very nice...even with the few modifications I made. Mixed a quarter pound white shrooms with 12 oz Portabella, added some Parmesan cheese plus about 1 cup of diced cooked chicken and 1 cup of prawns. Asparagus wasn't on sale, so I used one of the "Top Ten Healthy Foods" from this site....broccoli. I used about a cup of diced red and white onion also. It was supurb!!!!!! Next time I only added garlic and onion, plus using Rondele as well as Boursin Lite with a whole can of garlic broth (wanted more sauce). It's sooooooooo good.

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Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: May 3, 2006

This recipe was not as good as I was expecting it to be based on the reviews. I love boursin cheese but was not wild about it's combination with pasta. A few changes I made were to chop the asparagus and saute it with the mushrooms and I used champaigne mushrooms and garlic and herb boursin. I think if I made this again, I would try to find something to thicken the sauce a bit. The leftovers the next day seemed to have lost their cheesy flavor.

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Christine Notis

Cooking Level: Intermediate

Home Town: Johnston, Iowa, USA

Living In: Belleville, Michigan, USA

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Reviewed: May 3, 2006

This was great! I made it just as the recipe reads, except I used white button mushrooms because I didn't have any portabello mushrooms around, and I will certainly make it again. Delicious. It is quite peppery, which I love, but if pepper isn't your thing, this recipe may not be quite what you're looking for :)

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CANRUNGREEN

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Reviewed: May 3, 2006

I enjoyed this recipe, but I don't think I will make it again. It was o.k. as a side dish, but it was a bit overpowering with the mushroom taste. It is a costly recipe, and perhaps not worth it. I must mention that I am not the ultimate pasta fan, so please take that into consideration. It cost almost $6.00 for the mushrooms and another $5.00+ just for the Boursin cheese. The pepper cheese just gave it a nice spiciness. I love pepper! Perhaps a little garlic would give it a little more oomph... It is an easy recipe though but not the nicest looking pasta dish to serve. Everything takes on the mushroom color.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: May 3, 2006

Great recipe! I added 2 cloves of minced garlic, one red pepper, diced, and changed the boursin to the garlic-herb one. I will also make this with a bit of chicken when we don't want a vegetarian entree. Delicious!

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Chris Maloney

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: May 1, 2006

Wow, this was DELICIOUS!! I can't wait to make this for friends, they'll think I'm the gourmet cook that I wish I was! I chopped up the asparagus and that was great because you could get a bit with every bite. Next time I'm making double the recipe because it was sooo good for lunch the next day but there wasn't enough!

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Apr. 2, 2006

I used 6oz (most of a tub) veggie cream cheese in place of the expensive boursin cheese and the recipe worked out great! It really tasted like something I would get at a restaurant, ant the leftovers were perfect, hot or cold. I will definately make this again!

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MidnightCookies

Cooking Level: Intermediate

Home Town: Haverford, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 2, 2006

i thought this was great. i used the regular garlic boursin as i'm not crazy about black pepper and other than that i wouldn't change a thing.

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babsosborne

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 2, 2006

I couldn't find the boursin cheese so added a different type of cheese and I wouldn't recommend it. Somehow we salvaged the meal and it was very good.

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stivie22

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Reviewed: Mar. 24, 2006

Boursin cheese was on sale at my local grocery and i remembered seeing this recipe. Alas i forgot the asparagus, but i had shrooms. I did tweak the sauce is why i only gave it 4 stars. I added dried shallots and a couple of spoonfuls of sour cream. I also let the broth reduce by about half. My hubby and i both enjoyed it. Warning, if you don't like pepper, use another flavor of Boursin b/c it is peppery!

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emma p

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Reviewed: Feb. 6, 2006

My husband & mother both 'raved' about this! They said it was just like eating in a fancy restaurant! I used Garlic & Herb Bourisn cheese, could not find the Pepper. Would definitely make this again. Fantastic! I would add more asparagus, just because I love it!

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Mistick2

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Reviewed: Jan. 11, 2006

This recipe is really easy to make & taste great!!! Was a bit peppery but still very good! The husband (a GREAT cook) gives it a 4! Very good on his scale! I would will make it again!!!

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Niki H.

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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

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