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
Details
Servings 4
Preparation time 35mins
Cooking time 35mins
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.
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