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Mushroom Pappardelle with Taleggio

Stacey
Jul 24, 2014 Cheese, Pasta, Recipes Comments Off on Mushroom Pappardelle with Taleggio
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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
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Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!
Stacey Adams

Stacey Adams is the owner and Culinary Director of Tastings Gourmet Market

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