It’s quite common to add wine to certain recipes, but let’s not forget that beer provides just as much flavor, maybe even more to some recipes. This Shiitake Mushroom Pasta is the perfect example!
I used Newcastle Brown Ale in the pasta sauce. Newcastle is a darker style beer, but don’t let that make you think it tastes bitter or over-hoppy. It actually tastes really mellow with a great smooth finish. Being the No. 1 brown ale in America, Newcastle can be easily found at almost all retailers nationwide. You can even use the handy Newcastle locator to stock up for your kitchen adventures!
You can enjoy Newcastle Brown Ale many ways but using it as an ingredient creates a unique taste that can be hard to create with a light lager. You can transfer that flavor by cooking the beer down over time to leave you with an incredible deep malty taste. I added the Newcastle to my basic roux along with some vegetable stock, fresh chopped thyme and a splash of heavy cream for extra richness.
The shiitake mushrooms are pan-fried in garlic butter and a little more Newcastle Brown Ale. And because mushrooms are like sponges, the flavor gets absorbed quickly and stays locked in. This is such an easy meal to prepare with it’s own homemade sauce and it’s meat free. Feel free to add some grilled chicken slices or skirt steak, but the mushrooms are seriously meaty enough.
Because Christmas is all about giving, Newcastle Brown Ale would like to give one lucky home cook a $100 gift card. This would easily cover the cost of the ingredients for you to make a Newcastle-inspired meal over the holidays, and have enough left to enjoy a bottle with dessert. That’s a total score!
Just leave me a comment telling me what kind of recipe you would add Newcastle Brown Ale to in the kitchen. I’d also love to see you cooking up a storm on Instagram by using the hashtag #NewcastleChefContest.
One winner will be chosen at random and contacted via email. If that winner has not responded within 24 hours, another name will be chosen. Giveaway open to U.S. residents only and must be over 21 years of age. Winner will need to provide suitable proof of age. Giveaway ends December 18th at midnight PST.
This is a sponsored post for Newcastle brown Ale. All thoughts and opinions are solely my own.
Shiitake Mushroom Pasta with a Newcastle Brown Ale Sauce.
- 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
- 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.
This pasta sounds great! I would totally go the sweet route with this ale and bake a chocolate cake!
I have a recipe like this, but NEVER thoughts to add New Castle! Pure genius!
Pass me a fork! Love the addition of brown ale in this!
Awesome recipe and some seriously amazing pictures too Gerry!
I would be drinking some and adding it to my big pot of holiday chili.
Great recipe! I love that you used New Castle for the sauce base
I would love to use it in the sauce for my slders
I would make beer cheese soup.
I need this in my life, stat.
I would love to use it in making beer and cheese bread!
I saw a recipe for an orange and ale vinaigrette recently that I’m curious to try, but your noodles look SO good, they might come first :)
Gerry, what a fantastic meal. The New Castle really brings out all the flavors. This sounds and looks marvelous. Have a wonderful weekend, Catherine
Newcastle-braised short ribs. Use the Newcastle-beef au jus and create a nice reduction with it. Add some mushrooms and smashed red skin potatoes and have a very nice dinner.
This looks mighty heavenly!! I love mushrooms this time of year, and Ben would love the beer sauce!! Hell, I know I would, too!
Thanks Megan, you might have to double the recipe lol!!
I LOVE this recipe! Also, your photos are top notch these days. Well done!
Thanks Carrie, it’s nice to see you back more too!!
This is one beautiful plate of pasta! I’m always a fan of cooking with beer. ;) Yum!
Once I see pappardelle, I usually need no further convincing (LOVE LOVE LOVE that pasta) but you’ve pretty much combined all my favorites in this dish and it couldn’t be more perfect if it tried!
Amazing meal and I’m loving the pics!
Ohhhhhhh…how I love mushrooms. Sounds so wonderful with the ale!
Such stunning photos, Gerry – I wish I could reach through my screen and grab a plate! I’d love to pair Newcastle with a great cut of beef.
Shiitake mushrooms are the best and that Newcastle sauce is just brilliant. I must try this pasta ASAP!
Where’s my fork? I’m ready to dive right into that plate of pasta! This looks incredible and I bet the Newcastle adds some great depth of flavor.
I love cooking with beer. Great flavors!
I love cooking with beer. It brings out so many flavors!
I made a beer cheese soup with the way wrong ale! Mine came out really bitter and it took a ton of tweaking to fix it. Stone’s Arrogant Bastard is awesome to drink, but maybe a bit strong to cook with.
This sounds utterly delish! Fresh Thyme is perfect with mushrooms. Your photography is superb as always!
This looks so hearty and amazing! I bet the Newcastle adds such a good flavor.
Newcastle is one of my all time favorite beers! I love to use it to braise pork ribs.
I love the idea of using Newcastle Brown Ale in pasta – I would have never thought of this!
Being from the Midwest (Wisconsin/MN) I’m a sucker for a brat. I would use some Newcastle Brown Ale to cook the brats. Nothing like a beer brat on a cold winters day :)
I love Newcastle beer! I would also LOVE to give this recipe a try!
I would add Newcastle to my beef stroganoff.
NewCastle Steak Marinaaade