Blue Cheese and Mushroom Pappardella
Recipe by Dinners for a Year and Beyond

serves 3 - 4 as an entree or 5 - 6 as a side dish

olive oil
10 ounces of mushrooms, sliced
1/2 - 3/4 cup half and half
1/4 cup blue cheese, crumbled - plus more to sprinkle
2 tablespoons fresh parsley, chopped
8 ounces pappardella, cooked and drained


Heat a large saute pan to medium high and add a good drizzle of olive oil and the sliced mushrooms. Saute for 8 - 10 minutes or until the mushrooms start to lightly brown and caramelize. Season with salt and pepper. Stir in half and half and let reduce for a minute or two. Add more cream if you like your sauce a little saucy. Add blue cheese and stir to combine. Stir in parsley.


Serve over hot pappardella with extra blue cheese on top.