This recipe is so easy to make you'll be astounded at how gourmet it tastes. Asparagus, portobello mushrooms and Boursin cheese make the sauce.
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! - 02 Apr 2006 (Review from Allrecipes USA and Canada)
We LOVED this dish! It's delicious. I sauteed the asparagus with the mushrooms, and added 2 cloves of minced garlic. I also used the garlic & herb boursin cheese. I had read the reviews which said the sauce was thin, so I dissolved 1 tsp of cornstarch in 1/3 cup of white wine and that thickened it up quite nicely. I was out of shells so I used angel hair pasta instead. This meal was yummy, super-satisfying, looked great and my kids ate it. What else can I ask for? - 20 Feb 2007 (Review from Allrecipes USA and Canada)
Oh my! This is excellent! It was a bad shopping day - my grocery store was out of asparagus and did not have the pepper Boursin cheese, so I sub'ed in Garlic & Herb Boursin and broccoli. A great meal! - 25 Mar 2005 (Review from Allrecipes USA and Canada)