Taleggio And Roasted Mushroom Dip Recipes
MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.
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- Roast the head of garlic whole in the oven, at 200 degrees Celsius for 20 minutes. It should brown slightly on the outside. Allow to cool.
- Thinly slice the mushrooms and then sauté in the olive oil, on low-medium heat for about 5 minutes. Remove from pan and set aside.
- In the same pan, gently melt the taleggio into the milk on low heat. Once it has completely melted, add a few tablespoons of porcini water to taste.
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