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.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (2)

81 Ratings
  • 5 star values: 23
  • 4 star values: 32
  • 3 star values: 14
  • 2 star values: 11
  • 1 star values: 1
Rating: Unrated
04/09/2017
ALSO LACKED CONSISTENCY AND FLAVOR
Rating: Unrated
04/09/2017
This didn't work. Taleggio clumped, wrapped around s[filtered]. Perhaps was too hot. It also lacked flavor despite adding extra salt, garlic, oregano and rosemary. I like the flavor of taleggio and having a problem finding accommodating recipes. I made the other recipe with the "dip"