Reviews (2)
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81 Ratings
5 star values:
23
4 star values:
32
3 star values:
14
2 star values:
11
1 star values:
1
Martha Stewart Member
Rating: Unrated
04/09/2017
ALSO LACKED CONSISTENCY AND FLAVOR
Martha Stewart Member
Rating: Unrated
04/09/2017
This didn't work. Taleggio clumped, wrapped around s[filtered]. Perhaps was too hot. It also lacked flavor despite adding extra salt, garlic, oregano and rosemary. I like the flavor of taleggio and having a problem finding accommodating recipes. I made the other recipe with the "dip"
Back to Mushroom Pappardelle with Taleggio Cheese
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Mushroom Pappardelle with Taleggio Cheese
Credit:
Joseph De Leo
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4
Ingredients
Ingredient Checklist
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
Gallery
Mushroom Pappardelle with Taleggio Cheese
Credit:
Joseph De Leo
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4
Gallery
Mushroom Pappardelle with Taleggio Cheese
Credit:
Joseph De Leo
Mushroom Pappardelle with Taleggio Cheese
Credit:
Joseph De Leo
Mushroom Pappardelle with Taleggio Cheese
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Yield: Serves 4
Serves 4
Ingredients
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
Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
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.
Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.
Reviews (2)
Add Rating & Review
81 Ratings
5 star values:
23
4 star values:
32
3 star values:
14
2 star values:
11
1 star values:
1
Martha Stewart Member
Rating: Unrated
04/09/2017
ALSO LACKED CONSISTENCY AND FLAVOR
Martha Stewart Member
Rating: Unrated
04/09/2017
This didn't work. Taleggio clumped, wrapped around s[filtered]. Perhaps was too hot. It also lacked flavor despite adding extra salt, garlic, oregano and rosemary. I like the flavor of taleggio and having a problem finding accommodating recipes. I made the other recipe with the "dip"
Reviews (2)
Add Rating & Review
81 Ratings
5 star values:
23
4 star values:
32
3 star values:
14
2 star values:
11
1 star values:
1
Add Rating & Review
81 Ratings
5 star values:
23
4 star values:
32
3 star values:
14
2 star values:
11
1 star values:
1
81 Ratings
5 star values:
23
4 star values:
32
3 star values:
14
2 star values:
11
1 star values:
1
81 Ratings
5 star values:
23
4 star values:
32
3 star values:
14
2 star values:
11
1 star values:
1
- 5 star values:
- 23
- 4 star values:
- 32
- 3 star values:
- 14
- 2 star values:
- 11
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
04/09/2017
ALSO LACKED CONSISTENCY AND FLAVOR
Martha Stewart Member
Rating: Unrated
04/09/2017
This didn't work. Taleggio clumped, wrapped around s[filtered]. Perhaps was too hot. It also lacked flavor despite adding extra salt, garlic, oregano and rosemary. I like the flavor of taleggio and having a problem finding accommodating recipes. I made the other recipe with the "dip"
Martha Stewart Member
Rating: Unrated
04/09/2017
ALSO LACKED CONSISTENCY AND FLAVOR
Rating: Unrated
This didn't work. Taleggio clumped, wrapped around s[filtered]. Perhaps was too hot. It also lacked flavor despite adding extra salt, garlic, oregano and rosemary. I like the flavor of taleggio and having a problem finding accommodating recipes. I made the other recipe with the "dip"
All Reviews for Mushroom Pappardelle with Taleggio Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mushroom Pappardelle with Taleggio Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
