No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mushroom Pappardelle with Taleggio Cheese

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.

  • yield: Serves 4
Photography: Joseph De Leo

advertisement

advertisement

Ingredients

  • 10 ounces dried pappardelle
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter
  • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
  • 2/3 cup coarsely chopped fresh flat-leaf parsley

Directions

  1. Step 1

    Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.

  2. Step 2

    Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.

  3. Step 3

    Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

Source
Martha Stewart Living, September 2010

advertisement

advertisement