Mushroom Pappardelle with Taleggio Cheese
- 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
- This recipe is vegetarian
- Produce
- Flat-leaf parsley, fresh (2/3 cup)
- Mushrooms (1 1/4 pound)
- Shallots (1/2 cup)
- Cooking & Baking
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Pappardelle, dried (10 ounces)
- Dairy
- Butter, unsalted (1 stick)
- Taleggio or brie cheese (8 ounces)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
4 people saved this recipe.
