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Mushroom Pappardelle with Taleggio

Creamy Taleggio cheese from Italy melts into a delicious sauce for this pasta dish. It’s a perfect pairing with sauteed wild mushrooms and shallots. Serves 4


  • 10 ounces dried pappardelle
  • 1 stick unsalted butter
  • 1 1/4 pound wild mushrooms sliced
  • 1/2 cup finely chopped 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
  • Coarse salt and freshly ground pepper


  • Bring a pot of salted water to a boil and cook pasta until al dente, about 7-8 minutes. Drain; reserve 3/4 cup cooking water.
  • Melt 2 tablespoons butter in a skillet over high heat. Sauté half the mushrooms until they brown, stir occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms, reserve with other mushrooms.
  • Add the shallots to the skillet and cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes.
  • Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon 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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