Beer and cheese...need we say more? For you Beer Cheese Soup lovers, here is a great twist on a tried and true flavor. Serve with grilled or sauteed chicken for a perfect cool weather meal.
1 lb. 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
1. Bring a large pot of salted water to boil. Cook pappardelle 8-10 minutes or until al dente.
2. While the pasta cooks, heat olive oil in a saute pan over medium heat. Cook garlic until light brown, then add mushrooms, cooking until browned and softened. Remove from the pan and set aside.
3. 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.
4. Combine pasta, sauce, and mushrooms, finishing with lemon zest, grated cheese, and chives. Serve warm with your favorite crusty bread.