Pasta Shells With Portobello Mushrooms, Asparagus, And Boursin Sauce

• 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 5 1/2- ounces package pepper Boursin cheese
• 1 pound asparagus
• 3/4 pound medium pasta shells

1. 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.
2. 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.
3. Convenient Portobellos: 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.
4. 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.

butter, olive oil, portobello mushrooms, salt, chicken broth, pepper, asparagus, pasta shells

Taken from www.myrecipes.com/recipe/pasta-shells-with-portobello-mushrooms-asparagus-boursin-sauce (may not work)