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-ounce 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.