This certainly is one delicious way to do it. This mushroom cream over pasta. We loved it. Even my picky girl said she would eat. She said of course she would have to pick out the little bits of mushroom in there. Goodness, gracious.
Creamy Mushroom Pasta
6 ounces mushrooms
3/4 cup onion, minced fine
1/4 cup parsley, chopped
1 clove garlic, chopped
4 ounces of light beer
1 cup milk, your preference, I used a combination of 2% and half and half
1/2 cup pecorino Romano or Parmesan
1 tablespoon butter
2 tablespoons butter
Salt and pepper
1 pound cooked pasta
In a large deep frying pan, saute onions and mushroom in butter until tender. Add chopped garlic, cook one minute more. Add in beer and then cream. Sprinkle flour over mixture and then stir in until absorbed. Toss in cooked pasta.
I like to time it so my pasta finishes about the same time. I ladle (with a slotted spoon) the pasta right into the frying pan. No matter if some of the water gets in there. A little bit anyhow. Once completely tossed, pour into serving bowl and sprinkle with parmesan and parsley .