Well, it's that time of year again, the Farmers Market on the square is up and running. Fresh, locally grown produce all summer long! Did you know the Dane County Farmers Market is the largest producer-only market in the United States? Pretty spectacular if you ask me. Well, this trip I decided portobello mushrooms and fresh snapped asparagus would be a good base for dinner...after some searching I found this quick and delicious dish.
The boursin cheese adds a rich creamy flavor, if you have never had boursin before you are in for a treat! The soft French creamy goodness is available in a variety of flavors to choose from and you should be able to find it in any local grocery store with a good cheese section.
To learn more visit here
Ingredients
1 tablespoon of butter and olive oil
1 lb portobello mushrooms caps cut into 1/4 inch slices1 lb fresh asparagus, cut into 1/4 inch pieces
1 cup chicken stock
1 5.5oz package of boursin cheese (any flavor, I used shallot and chive)
corn starch/flour
kosher salt
fresh ground pepper3/4 lb medium pasta shells
In a large frying pan, melt the butter and olive oil over medium heat.
Cook the mushrooms and season with salt and fresh pepper until tender, about 7 minutes.
Add chicken stock and Boursin cheese to the pan, bring to a light simmer and continue to stir occasionally. The sauce will be very thin, so add a little bit of corn starch or flour to thicken to your liking, I used a little of both, about one teaspoon and let it simmer on low while the pasta was cooking.
Cook the pasta until almost done, roughly 7 minutes. Add the asparagus to the pot and continue to cook until the pasta is done, about another 4 minutes
Drain and toss with mushrooms and sauce.
I also made some fresh garlic bread, slice up fresh french loaf and butter each side, sprinkle with garlic salt and a dash of garlic powder and broil both sides until golden brown.
Recipe from www.foodandwine.com
No comments:
Post a Comment