Shiitake Mushroom Pasta With A Newcastle Brown Ale Sauce Recipes

SHIITAKE MUSHROOM PASTA WITH A NEWCASTLE BROWN ALE SAUCE.

Steps:

• 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.

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE

Steps:

• Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
• Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
• Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.

FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
• Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
• Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
• Meanwhile, rewarm mushroom sauce over medium-low heat.
• Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

CREAMY SHIITAKE ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.