Pasta Gratin With Boursin And Mushrooms Recipes

Steps:

• Preheat oven to 375 degrees.
• Cook penne pasta according to package instruction to al dente stage. Drain and set aside.
• Whisk milk, flour, salt and pepper in a medium saucepan. Bring to boil, whisking often. Add half of Boursin cheese, and cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
• Coat six 10 oz. gratin dishes with butter. Set on a rimmed baking sheet at least 1" apart.
• Toss mushroom, pasta and cheese sauce mixture in a large bowl. Divide among prepared gratin dishes. Sprinkle each with bread crumbs and dot with remaining Boursin cheese.
• Cover each dish with foil. Bake until mushrooms are tender, 25-30 minutes. Remove foil. Bake until breadcrumbs are browned, about 7 minutes more. Transfer to wire rack. Allow to cool for 5 minutes.

Steps:

• Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
• Melt butter with the oil over medium heat in a large frying pan.
• Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
• Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
• 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 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
• Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
• Serve with Parmesan cheese on side. Enjoy!