Food & Cooking Recipes Ingredients Pasta and Grains Mushroom Pappardelle with Taleggio Cheese 3.8 (81) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 25 mins Total Time: 35 mins Yield: 4 Serves 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. 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 ½ cup finely chopped shallots (from 2 large shallots) ⅓ cup dry white wine, such as Sauvignon Blanc 8 ounces Taleggio or brie cheese, cut into ½-inch cubes ⅔ cup coarsely chopped fresh flat-leaf parsley Directions 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. Rate it Print