Creamy Mushroom Pasta

Love mushrooms.  Do you?  Do you know how good they are for you?  I remember a time when professional health care people thought there was no benefit to mushrooms.  Nothing really to speak of nutritionally in mushrooms.  Ah, but they just didn't even know yet.  The one great thing about mushrooms is that they can serve as highlighters for cancer cells.  They kind of tag cancer cells so that the body can identify the cancer cells and attack them.  They say one mushroom a day is enough to do this task.  Pretty efficient, huh?  And it doesn't matter whether you eat them fresh, dried or cooked.  Awesome.  So get a little mushroom in your diet.

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 .