MUSHROOM PAPPARDELLE WITH TALAGGIO CHEESE (Martha Stewart)

By Montrealer

pasta

Ingredients

• 1 • 1 lb. dried pappardelle
• • Coarse salt and freshly ground pepper
• 1 • 1 stick unsalted butter
• 1 • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
• 1/2 • 1/2 cup finely chopped shallots (from 2 large shallots)
• 1/3 • 1/3 cup dry white wine, such as Sauvignon Blanc
• 8 • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
• 2/3 • 2/3 cup coarsely chopped fresh flat-leaf parsley

Preparation

Step 1

• 10 ounces dried pappardelle
• Coarse salt and freshly ground pepper
• 1 stick unsalted butter
• 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
• 1/2 cup finely chopped shallots (from 2 large shallots)
• 1/3 cup dry white wine, such as Sauvignon Blanc
• 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
• 2/3 cup coarsely chopped fresh flat-leaf parsley