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
Mushroom Pappardelle with Taleggio Cheese

Photography: Joseph De Leo

Source: Martha Stewart Living, September 2010

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

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

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