Mushroom Pappardelle with Taleggio Cheese

It's not the prettiest dish, but very tasty. Lots of butter, I think you could cut it down by half. Miss out the salt if you use salted butter or have a glass of water handy.

Ingredients

• Pappardelle

• 1 tsp salt

• Black pepper

• 8 tbsp butter (1 block)

• 200g mushrooms

• 2 shallots, chopped

• 1 cup dry white wine

• 200g taleggio cheese

• 1/4 cup fresh flat leaf parsley

Directions

1. Cook pasta until al dente, drain and reserve 1 cup cooking water.

2. Heat 2 tbsp butter over high heat.

3. Brown the mushrooms, stirring occasionally.

4. Add a further 2 tbsp butter and cook for a few more minutes.

5. Add shallots and cook until tender, about 5 minutes.

6. Add wine and cook until wine is reduced by half, about 3 minutes.

7. Add reserved cooking water and bring to a boil.

8. Swirl in remaining 4 tbsp butter.

9. Add cheese and parsley and melt.

10. Season with 1 tsp salt.

11. Toss pasta into sauce.

12. Season with pepper.