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plate of pappardelle pasta with mushroom sauce

Mushroom and Taleggio Sauce

This is simply delicious. How can you go wrong with a basket of mushrooms, a big chunk of taleggio, and a head of garlic? Use your favourite mix of mushrooms to really make it your own.
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Prep Time: 35 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheese, Mushrooms, Sauce, Taleggio
Servings: 2
Calories: 358kcal

Equipment

  • Frypan

Ingredients

  • 10 g dried porcini, rehydrated in hot water
  • 400 g mixed fresh mushrooms
  • 1 head of garlic
  • 2 tbsp olive oil
  • 3 tbsp milk
  • 75 g taleggio
  • grated parmesan to serve
  • pepper to serve

Instructions

  • 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.
    four different types of mushrooms on a chopping board
  • 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.
    close up of rehydrated dried porcini mushrooms next to a chopping board and garlic
  • Squeeze the roasted garlic out of the cloves; apply pressure towards the bottom end of the cloves and it will come out of the top like a paste. Add this to the milk and taleggio, with the sautéed mushrooms. Season with salt and pepper.
    close up of roasted garlic being squeezed out of the cloves with block of taleggio in background
  • Remove from the heat, and toss freshly cooked pasta into it. Be sure to retain some water from cooking the pasta; add it now if the sauce seems too dry. Even a little will prevent it drying out as it cools after plating. Looking for the perfect pasta to pair it with? Try our egg yolk pappardelle!
    plate of pappardelle pasta with mushroom sauce

Nutrition

Serving: 2g | Calories: 358kcal | Fat: 24.6g | Saturated Fat: 8.5g | Cholesterol: 36mg | Sodium: 441mg | Potassium: 827mg | Fiber: 3.5g | Sugar: 4.8g | Calcium: 255mg | Iron: 7mg
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