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 its 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.
This is a sponsored post for Newcastle brown Ale. All thoughts and opinions are solely my own.
An easy and meat-free hearty pasta sauce made with Newcastle Brown Ale and fresh thyme. Tossed with some pappardelle and pan-fried garlic shiitake mushrooms.
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