Mushroom Pappardelle with Taleggio Cheese

By bubsmoljo

Ingredients

• 10 oz dried pappardelle
• salt and pepper
• 1 stick unsalted butter
• 1 lb. 4 oz. mushrooms
• 1/2 c. finely chopped shallots-2 large
• 1/3 cup dry white wine
• 8 oz. taleggio or brie cut in 1/2" cubes
• 2/3 coarsely chopped parsley

Preparation

Step 1

Cook pasta in salted water until al dente. Drain, reserve 3/4 c. cooking water. Heat 2 Tb. of the butter in a skillet over high heat. Brown half the mushroom, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with remaining mushrooms. Add shallots to skillet and cook until tender, 5 minutes. Add mushroom and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remianing butter. Season with salt and pepper. Toss pasta with mushrooms, cheese and parsley until pasta is coated and cheese starts to melt. Season with salt and pepper.