Wild Shiitake Fettuccine with Taleggio

Name: Wild Shiitake Fettuccine with Taleggio
Cook time: 25 min
Total time: 25 min
Ingredients: 1/4 cups Heavy Cream; 75g Taleggio Cheese, fresh, sliced; 125g Fresh Fettuccine Pasta; 100g Shiitake Mushrooms, sliced; 1 clove of Garlic, smashed; 1 1/2 tbsp Extra Virgin Olive Oil; 1/8 cups Dry White Wine; 1/4 cups Parsley, fresh, chopped; 1 tbsp Parmigiano Reggiano, grated; Some Salt; Some Pepper (Black)

Silky Taleggio cream sauce and earthy wild shiitake mushrooms make this fettuccine rich, aromatic, and deeply satisfying. Fresh pasta is tossed straight from the pot into the skillet so it absorbs the wine, herbs, and cheese as it finishes cooking. A final layer of warm Taleggio fondue underneath each serving adds an extra lush finish.

Silky Taleggio cream sauce and earthy wild shiitake mushrooms make this fettuccine rich, aromatic, and deeply satisfying. Fresh pa... Show more

By Mauro Borti ·
Taleggio Variation of Creamy Mushroom Rigatoni Pasta

Health Grade

C- · Balanced

Rating

4.5

Time

25 min

Price

3,23 €

Calories

1102 kcal

quick

high protein

low sugar

comfort food

Method

Wash and prep produce

Rinse the Parsley (fresh, chopped) and Shiitake Mushrooms (sliced) if needed, then pat them very dry so they brown instead of steam. Finely chop enough parsley for finishing, slice the shiitakes into bite-size strips if they are not already cut, and lightly crush the Garlic (smashed) cloves with the side of a knife to expose their flavor.

Melt the Taleggio sauce

Set a small saucepan over low heat and add the Heavy Cream and Taleggio Cheese (fresh, sliced). Stir gently and often until the cheese melts completely and the mixture looks smooth, glossy, and velvety, about 4 to 5 minutes. Keep it warm over the very lowest heat, or take it off the burner once fully melted so it does not separate.

Heat the skillet

Place a large skillet over medium-high heat and add the Extra Virgin Olive Oil. Let the oil heat until it shimmers and moves easily across the pan, about 1 minute.

Brown the mushrooms

Add the smashed garlic and sliced shiitakes to the hot skillet. Cook, stirring occasionally, until the mushrooms soften, give off their moisture, and begin to brown around the edges, about 5 to 7 minutes. Sprinkle with a little Salt and some of the chopped parsley during the last minute of cooking.

Reduce the wine

Pour the Dry White Wine into the skillet and let it bubble briskly, scraping up any flavorful bits from the bottom of the pan. Cook until the wine reduces slightly, 1 to 2 minutes, then add a small splash of water to keep the mushrooms juicy. Fish out the garlic cloves and discard them.

Boil the fettuccine

Bring a large pot of generously salted water to a boil. Add the Fresh Fettuccine Pasta and cook until just tender and al dente, about 4 minutes or according to the package if needed. Before draining, scoop out a little pasta water to help loosen the sauce later.

Toss everything together

Use tongs to lift the fettuccine straight into the mushroom skillet. Add a small drizzle of olive oil, a splash of reserved pasta water, more chopped parsley, Black Pepper, and about half of the Parmigiano-Reggiano (grated). Spoon in about 2 tablespoons of the warm Taleggio sauce and toss until the pasta is glossy and lightly coated. Add another splash of pasta water if the mixture feels tight or sticky.

Plate and finish

Spread the remaining warm Taleggio sauce over the bottoms of warm serving plates. Twirl or mound the fettuccine on top, then finish with the rest of the Parmigiano-Reggiano, a final grind of black pepper, and any remaining parsley.

Ingredients

Method

Servings:

0.5

Taleggio Fondue

1/2 cups Heavy Cream
150g Taleggio Cheese, fresh, sliced

Pasta And Mushrooms

250g Fresh Fettuccine Pasta
200g Shiitake Mushrooms, sliced
2 cloves of Garlic, smashed
3 tbsp Extra Virgin Olive Oil
1/4 cups Dry White Wine
1/2 cups Parsley, fresh, chopped
2 tbsp Parmigiano Reggiano, grated
Some Salt
Some Pepper (Black)

🧂 Plus ~5g of salt

Nutrition

Per Serving.

Calories

1102 kcal

55% of Daily kcal

Protein

37 g

74% RDI

Fat

69 g

31g sat fat

Carbs

82 g

30% RDI

Sugar

8.5 g

17% RDI

Fiber

5.8 g

19% RDI

Salt

4.5 g

90% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.9 / 10

What others say

Click to rate

spice_and_dice

1 month ago

Solid foundation, but the heavy cream masks the funk of the Taleggio a bit too much for my liking. Tried it with just a splash of pasta water and a touch of butter instead for a sharper, more honest sauce.

tomk_

1 month ago

fair point. taleggio is wasted if you drown it in cream. will try the butter/water trick next time.

anna_g

1 month ago

thanks for the tip, definitely agree about the cream masking the funk! does the butter/water ratio need to be pretty specific to get it to emulsify properly?

Ingredients

Servings:

0.5

Taleggio Fondue

1/2 cups Heavy Cream
150g Taleggio Cheese, fresh, sliced

Pasta And Mushrooms

250g Fresh Fettuccine Pasta
200g Shiitake Mushrooms, sliced
2 cloves of Garlic, smashed
3 tbsp Extra Virgin Olive Oil
1/4 cups Dry White Wine
1/2 cups Parsley, fresh, chopped
2 tbsp Parmigiano Reggiano, grated
Some Salt
Some Pepper (Black)

🧂 Plus ~5g of salt

Watch

Original video

Uploaded 1 month ago

Mauro Borti

345K16K

Wild Shiitake Fettuccine with Taleggio

Method

Wash and prep produce

Melt the Taleggio sauce

Heat the skillet

Brown the mushrooms

Reduce the wine

Boil the fettuccine

Toss everything together

Plate and finish

Ingredients

Method

Taleggio Fondue

Pasta And Mushrooms

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Taleggio Fondue

Pasta And Mushrooms

Watch

Mauro Borti

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