Pappardelle, Mushroom w Taleggio Cheese Serves 4

Cook pasta in salted water until al dente. Drain, reserving 3/4 c cooking water. Heat 2T butter in skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 min; transfer to plate. Repeat w 2T butter and remaining mushrooms. Transfer to plate. Add shallots to skillet and cook until tender, about 5 min. Add mushrooms and wine; cook until wine is reduced by half, about 3 min. Add reserved cooking water; bring to boil. Swirl in remaining 4T butter. Season w s&p. Toss pasta w mushrooms, cheese and parsley until pasta is coated and cheese starts to melt.

Pappardelle 10 oz
Butter 1/4 lb, unsalted
Wild mushrooms 20 oz, sliced
Shallots 1/2 c finely chopped
White wine 1/3 c
Taleggio or Brie cheese 8 oz cubed
Parsley 2/3 c coarsely chopped flat leaf