Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mushroom Pappardelle

Published by Martha Stewart in Martha Stewart Living on September 2010

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.

INGREDIENTS

  • 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


DIRECTIONS

  1. Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
  2. Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; 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.
  3. Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

Source: http://www.marthastewart.com/315540/mushroom-pappardelle-with-taleggio-chees