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Mushroom Pappardelle with Taleggio Cheese: Coarse salt and freshly ground pepper 1 stick unsalted butter 1 pound 4 ounces mushrooms 1/2 cup finely chopped shallots (from 2 large shallots) 1/3 cup dry white wine, such as Sauvignon Blanc 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes (I used brie) 2/3 cup coarsely chopped fresh flat-leaf parsley (don’t skip this, the recipe needs this fresh, light flavor)Piper

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