It has been requested that I post some vegetarian recipes! This is a super delicious pasta recipe. I made it as a side dish, but it could easily be a main dish with a nice side salad. It is bit of splurge, because of both the prices of some of the ingredients as well as the calorie content. This is from Martha Stewart Magazine, September 2010 issue. Here is a link to the recipe online. The picture is from the same place.
Mushroom Pappardelle with Taleggio Cheese
10 ounces dried pappardelle (I used fettuccine, I couldn’t find papparedelle at Kroger)
Coarse salt and freshly ground pepper
1 stick unsalted butter
1 pound 4 ounces mushrooms, such as cremini and oyster, sliced (I used one package of dried “pasta” mushrooms, which was a mixture of yummy mushrooms and then a package of white mushrooms)
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 (I used brie)
2/3 cup coarsely chopped fresh flat-leaf parsley (don’t skip this, the recipe needs this fresh, light flavor)
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.
Verdict: Delicious. This is really, really good. The rich flavors of the mushrooms, wine, and cheese make you want to just keep eating it. The parsley does its job well and provides a nice fresh flavor. I’ve made this dish twice. It would be a great dish to serve to company.
Husband’s take: He likes this dish a lot. However, he would not like it as a main dish and would probably ask, “Where’s the meat?”
Changes I would make: None. It might be good with some grilled chicken tossed in, but the flavors are so nice on their own that I think I would prefer the chicken breast along side of this pasta rather than mixed in.