Mushroom Pappardelle with Taleggio Cheese

Name: Mushroom Pappardelle with Taleggio Cheese
Prep time: 25 min
Total time: 35 min
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; 0.5 cup finely chopped shallots (from 2 large shallots); 0.333 cup dry white wine, such as Sauvignon Blanc; 8 ounces Taleggio or brie cheese, cut into ½-inch cubes; 0.667 cup coarsely chopped fresh flat-leaf parsley

3.8

(81)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.