Pappardelle with Mushrooms and Beer Cheese Sauce
Recipe contributed by Jeff N. of Denver, CO
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle’s Plain (No Egg) Pappardelle
2 tablespoons olive oil
2 garlic cloves, minced
2 portobello mushrooms, sliced
10-12 shiitake mushrooms, sliced
1/2 bottle dark beer of choice
1 cup milk or half and half
1 tablespoon cornstarch
1 tablespoon cold water
6 oz. beer infused white cheddar, crumbled
4 oz. fontina cheese, crumbled
2 oz. parmesan cheese, grated
1/4 lemon, juiced
1/2 teaspoon lemon zest
1 oz. chives, chopped
Salt and pepper, to taste
Instructions:Â
- Bring a large pot of salted water to boil. Cook pappardelle 8-10 minutes or until al dente.
- While the pasta cooks, heat olive oil in a sauté pan over medium heat. Cook garlic until light brown, then add mushrooms, cooking until browned and softened. Remove from the pan and set aside.
- Heat the beer and milk or half and half in a saucepan, making sure it does not boil or scorch. In a small bowl, combine cornstarch and cold water to make a slurry. Add slurry to the beer and milk mixture, whisking until smooth and the mixture thickens a bit. Slowly add the cheddar and fontina, whisking occasionally as it melts. Periodically check the thickness of the sauce by dipping a wooden spoon in the sauce and running your finger along the back of the spoon. If a clear path forms, the sauce is ready; if the sauce runs, continue cooking. Once sauce is desired thickness, stir in lemon juice and season with salt and pepper to taste.
- Combine pasta, sauce, and mushrooms, finishing with lemon zest, grated cheese, and chives. Serve warm with your favorite crusty bread.