Ingredients
The following ingredients have 2 Servings
- 5 tablespoons unsalted butter divided
- 2 tablespoons all-purpose flour
- 1/2 cup Newcastle Brown Ale
- 1 cup vegetable stock
- 1/8 teaspoon onion powder
- 2 teaspoons chopped fresh thyme divided
- Pinch of salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon heavy cream
- 8 ozs pappardelle pasta
- 6 ounces shiitake mushrooms
- 1 clove garlic minced
- 1 tablespoon Newcastle Brown Ale
- salt and black pepper
- Parmesan cheese
Instruction
- Bring a large pot of water to a boil and cook the pappardelle as per the instructions on the package.
- Drain the pasta, saving 1/2 cup of the water.
- In an 8-10 inch saute pan, melt 2 tablespoons of the butter. Add the flour and whisk for 3 minutes over a medium heat.
- Add the beer gradually whisking until all of it is incorporated.
- Gradually add the vegetable stock whisking to get rid of any lumps leaving a smooth sauce.
- Bring to a simmer and cook for about 10 minutes, whisking often.
- Add the onion powder, 1 teaspoon chopped thyme, salt, pepper and cream.
- Whisk to combine and taste for more salt and pepper if desired. Turn the heat to very low to keep warm.
- Slice the mushrooms roughly.
- Melt the remaining 3 tablespoons butter in a pan and add the minced garlic and Newcastle Brown Ale.
- Add the mushrooms and cook for 5-7 minutes and the mushrooms start to darken.
- Season with salt and black pepper and add the remaining 1 teaspoon chopped thyme to the mushrooms. Turn heat to low.
- Add the sauce and the 1/2 cup of reserved pasta water to the drained pasta and toss gently to coat.
- Place some of the pasta on a serving plate.
- Spoon some of the pan-fried mushrooms on top of the pasta and garnish with some more thyme and grated parmesan cheese.
