Mushroom Pappardelle with Taleggio Cheese

By BurnisonFam

Ingredients

• 10 oz dried pappardelle
• 1 stick unsalted butter
• 1 lb 4 oz mushrooms, such as cremini and oyster, sliced
• 1/2 c finely chopped shallots (from 2 large shallots)
• 1/3 c dry white wine
• 8 oz taleggio or brie cheese, cut into 1/2 inch cubes
• 2/3 c coursely chopped fresh flat leaf parsely

Preparation

Step 1

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.