Description
An indulgent pasta dish featuring earthy crimini and shiitake mushrooms paired with a silky sauce of heavy cream and melted Taleggio, perfect for a cozy dinner or entertaining guests.
Ingredients
Scale
- 2 cups crimini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced (stems removed)
- 3 tbsp salted butter
- 1 pound (454 g) pasta (pappardelle, fettuccine, or tagliatelle recommended)
- 2 tsp fresh garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 8 oz (227 g) Taleggio cheese, cubed
- 1/2 tsp freshly ground black pepper (plus more for serving)
- 1/4 cup grated Parmesan cheese
- Kosher salt, to taste
Instructions
- Prepare mushrooms: Clean and slice the crimini and shiitake mushrooms. Remove shiitake stems and slice caps.
- Boil water: Bring a large pot of salted water to a rolling boil for the pasta.
- Sauté mushrooms: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook, stirring often, until they are softened and browned, about 12–15 minutes.
- Cook pasta: Drop your pasta into the boiling water and cook according to package instructions for al dente. Reserve 1 cup pasta cooking water before draining.
- Add garlic: Stir the minced garlic into the mushrooms and cook until fragrant, about 1–2 minutes.
- Build the sauce: Stir the heavy cream and milk into the mushroom pan. Bring the mixture to a gentle simmer.
- Melt Taleggio: Reduce heat to low and stir in the cubed Taleggio, freshly ground black pepper, and grated Parmesan until melted and smooth. Season with kosher salt as needed.
- Combine pasta and sauce: When the pasta is cooked, drain and add it to the pan with the sauce along with 1/2 cup of the reserved pasta water. Toss to combine.
- Finish and adjust: Stir over low heat until the sauce becomes velvety and coats the pasta, about 1–2 minutes more. Adjust sauce consistency as needed.
- Serve: Plate immediately and top with extra cracked black pepper and a sprinkle of Parmesan if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream and whole-wheat pasta for more fiber.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 965
- Sugar: 5g
- Sodium: 500mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 92g
- Fiber: 3.8g
- Protein: 32g
- Cholesterol: 120mg