Bento, Recipes
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Bento Series # 2 — Trois Fromage et Champignon Pasta

Which is French for “Three Cheese and Mushroom Pasta.” Trois Fromage et Champignon just sounds so much fancier… Anyways the bento components are the following:

  • Trois Fromage et Champignon Pasta topped with Sauteed Shrimps
  • Caesar Salad
  • Fresh Pineapple Slices

As far as the Caesar salad, I did not make an original recipe. Just bought a package of salad and used dressing from the store as well.

Note: Very important for packaging any salad. DO NOT mix the salad with the dressing until you are ready to eat. Otherwise your salad will wilt. Put the dressing in a sauce container like these:


Or in a resealable bag if you don’t have any of these.


Trois Fromage et Champignon Pasta–

As I like to say: “You are the master of your own kitchen.” It is all about what you like, what you feel is right, and what you want to do.

With this pasta I used a whole package of mushrooms because I love mushroom. I also used a precooked chicken breast that I had left over from the night before, because why not? My family likes chicken and I had it. So what I am trying to tell you is you can customize this pasta to your likes. No burrata (by the way burrata is an Italian cheese with a hard mozzarella exterior and a soft creamy mixture of mozzarella and cream in the inside)? Substitute. Don’t like mushrooms? Leave them out! You are the master of your kitchen!


-1/4 Cup Parmesan Cheese

-1 small container of Goat Cheese crumbled (About 3 inches)

-2 balls of burrata quartered (Can substitute with mascarpone cheese)

-1 package Angel Hair pasta

-1 package baby Portobella mushrooms

-1 cup heavy cream

-salt and pepper to taste

-1 tsp chopped garlic (1 medium clove)

-2 Tbsp olive oil

-cooked chicken (optional) cubed

-chopped parsley for garnish and flavor (about 1 Tbsp)

In a pan sautee mushrooms with a little olive oil. DO NOT ADD SALT!

Tip #1: Mushrooms lose all their juices when they are introduced to salt so if you want them to get nice and browned, don’t add any salt until you are about to take them out.

Tip #2: Mushrooms absorb all the oil at first, then release some with their juices. Don’t freak out if all the oil disappears when  you add the mushrooms, it isn’t magic, you didn’t forget to add oil, the mushrooms are just very thirsty at first (Thirsty, you get it?), they will release some of the oil soon enough.

While we contemplated all this information about mushrooms, they finished cooking so take them off the pan before they burn and set aside.

Add garlic to the oil and sautee for a few seconds, you just want to heat it through to release its oils. Add the cream to the pan and stir. Set temperature to medium low.

Meanwhile boil pasta per box instructions. Make sure you DON’T overcook. You actually want it a little under cooked since you will finish it in the sauce so subtract 1 minute from the al-dente cooking time. Something very important, as anyone on Food Network will tell you SALT THE WATER! Unsalted pasta is yucky, so grab a small fist of salt (about 3 Tbsp if you want to be technical) and fling it into that pot with all the determination of an Iron Chef!

While pasta boils add salt and pepper to the sauce (I know you are still pumped from that salt flinging bit a second ago, but here we have to exercise restraint!). Also add Parmesan cheese, goat cheese, and burrata. Stir in all the cheeses until sauce becomes nice and creamy.

Add mushrooms and chicken to sauce, just to warm through. Then add pasta to sauce. It is ok if some pasta water gets in the sauce. Stir until pasta and sauce are well combined. Let cook for another 2-3 minutes. Add parsley.

Serve immediately. If packing in bento box, let it cool to room temperature before adding to box.

Note: There might be some separation if microwaved. (Btw “separation” is when the sauce breaks and it looks like all the oil is running away from the other ingredients, this happens when the sauce gets too hot which is easy to happen in a microwave.) If you don’t want this to happen store food in a tightly sealed bento box at room temperature until you eat it. Preferably eat within five hours of making.

This entry was posted in: Bento, Recipes


This is my recipe book. A collection of the meals I make for my loved ones.


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