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.
- 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
Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
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.
Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.