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Linguine and Shiitake Mushrooms with Cream Stout Sauce

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Chefs David Burt and Katy Coonfield of The Red Avocado in Iowa City collaborated on this mushroom-spinach pasta dish laced with stout sauce. They’re partial to Brau Brothers’ chocolate-tinged Cream Stout in the sauce, but any creamy, sweet stout can easily sub in.

Makes: 2 to 4

  • 14 cup diced onion
  • 1 clove garlic, peeled and minced
  • 1 tablespoon extra virgin olive oil
  • 14 pound fresh shiitake mushrooms, stemmed and sliced 18-inch thick
  • 1 7-ounce can coconut milk
  • 6 ounces Brau Brothers Cream Stout
  • 1 ounce tamari soy sauce
  • 1 pinch fresh-ground black pepper
  • juice from 12 lemon
  • 1-2 sprigs fresh thyme, de-stemmed and chopped
  • 2 handfuls fresh baby spinach
  • 12 pound linguine


• In a large saucepot over medium heat, sauté the onions and garlic in the oil, 3 to 4 minutes. Add the mushrooms and let cook, stirring occasionally, until the mushrooms begin to release oil.

• Add the coconut milk, beer, tamari and black pepper. Bring the sauce to a boil; let simmer until reduced by 1/4. Turn off heat. Add lemon juice, spinach and thyme; cover.

• Add the linguine to a pot of salted, boiling water and cook until al dente.

• When the pasta is cooked but still firm, drain and add it to the sauce, tossing gently to coat. Serve family-style in a bowl with garlic bread.


MAKE IT SEASONAL: In spring, top the pasta with fresh arugula (or swap it in for some of the spinach); in early summer, exchange the thyme for fresh basil. In late summer, add brightness to the dish with roasted red pepper in the sauce.



Choose a Sweet Stout for this recipe

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