Mushroom Pappardelle with Taleggio Cheese

By tjm01

Ingredients

• 10 oz dried pappardelle
• Coarse salt & freshly ground pepper
• 1 stick unsalted butter
• 1.4 lbs mushrooms, such as cremini or oyster, sliced
• 1/2 cup finely chopped shallots (from 2 large shallots)
• 1/3 cup dry white wine, such as Sauvignon Blanc
• 8 oz Taelggio or brie cheese, cut into 1/2" cubes
• 2/3 cup coarsely chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
Heat 2 Tbsp. butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 Tbsp. butter and remaining mushrooms; transfer to a 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 Tbsp. butter. Season with 1 tsp. salt.
Toss pasta with mushrooms, cheese and parsley until pasta is coated and cheese starts melting. Season with salt & pepper.