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.