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.