Mushroom Pappardelle with Taleggio Cheese

Mushroom Pappardelle with Taleggio Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 10 oz dried pappardelle

  • 1 stick unsalted butter

  • 1 lb 4 oz mushrooms, such as cremini and oyster, sliced

  • ½ c finely chopped shallots (from 2 large shallots)

  • ⅓ c dry white wine

  • 8 oz taleggio or brie cheese, cut into ½ inch cubes

  • ⅔ c coursely chopped fresh flat leaf parsely


Cook pasta until al dente, about 7 mins. Drain; reserve 3/4 c cooking water. Heat 2 T butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 mins; transfer to a plate. Repeat with 2 T butter and reamining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 mins. Add mushrooms and wine; cook until wine is reduced by half, about 3 mins. Add reserved cooking water; bring to a boil. Swirl in remaining 4 T butter. Season with 1 t salt. Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.


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