This recipe is rich and creamy with all the umami goodness of the mushrooms and one of Italy’s greatest cheeses: taleggio. Serve it tossed with freshly made pappardelle pasta. Pairs well with a nice Sunday roast.
Make sure not to oversalt the dish as the taleggio and parmesan are already fairly salty.
Mushroom-Taleggio Cream Sauce for Pasta
Course: Pastas and NoodlesCuisine: ItalyMakes 4 to 6 servings=
Ingredients
Butter or oil — 3 tablespoons
Shallots or red onion, finely chopped — 1/2 cup
Fresh mushrooms, sliced — 2 cups
Mixed dried mushrooms, soaked in hot water — 1 cup
Whole milk — 1 cup
Heavy cream — 3/4 cup
Taleggio cheese, cut into cubes — 8 ounces
Parmigiano reggiano cheese, grated — 1/3 cup
Salt and pepper — to taste
Directions
- Add the oil to a large skillet or pan over medium flame. Add the shallots or onion and a big pinch of salt and saute until just translucent. Toss in the fresh mushrooms and continue to saute until the mushrooms are cooked down. Drain the soaked mushrooms, and then stir them into the pan and cook for another 2 or 3 minutes.
- Pour in the milk and cream and bring to a boil. Reduce heat to low and simmer until the liquid is reduced a little, about 5 minutes.
- Stir in the taleggio and parmesan into the sauce until it is fully melted. Add salt and pepper to taste and remove from heat while you make your pasta.
- Once your pasta is cooked, move it directly from the pot where it is boiling into the pan with the sauce. It’s okay if a little of the cooking water comes over with the pasta! Toss well and serve immediately.
Notes and Variations
- Use other melting cheese in place of the taleggio. Or you can use a mix of cheeses. Brie, gorgonzola, fontina, raclette.