Skip to main content

Mushroom Steak Pasta with Garlic Beer Cream Sauce

Mushroom Steak Pasta with Garlic Beer Cream Sauce 2

I’ve spent the past few weeks making my way up the West Coast, traveling from brewery to brewery, enjoying the company of Craft Beer’s finest. A journey much less about scribbling my name inside a few hundred books with a black Sharpie marker than it’s been about connecting to this community I’ve fallen in love with. This world I feel so grateful to be a part of is glad to count me as one of it’s own, and I’m incredibly honored that’s the case.

This gypsy soul that I own doesn’t want the travel to end, but being able to get back in the kitchen is consoling. I didn’t miss my bed, but I missed my knives. I didn’t care about living out of a suitcase, but living without my pans was hard. I didn’t want the shoes I left behind, but I did want my spice cabinet. Other than the open road headed North, there isn’t many placed I’d rather spend a day than in a familiar kitchen.

This is a meal that doesn’t require the full day that I’d like to spend in the kitchen, it can even be accomplished after work. But with warm flavors of beer, garlic and mushrooms it has a Sunday Supper feeling.

Mushroom Steak Pasta with Garlic Beer Cream Sauce 4

Mushroom Steak Pasta with Garlic Beer Cream Sauce

Servings 4 servings


  • 1 lb flat iron steak
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbs butter divided in half
  • 3 cloves garlic minced
  • 10 wt oz crimini mushrooms baby bellas, quartered
  • 1 cup white ale
  • ¼ cup heavy cream
  • 1 tsp minced fresh rosemary
  • salt and pepper to taste
  • Pasta cooked al dente and drained


  • Cut the steak into 1/8 inch strips. Sprinkle on all sides with salt and pepper.
  • Melt 3 tbs butter in a cast iron skillet until hot. Add steak and cook until browned, removed from pan.
  • Add the remaining 3 tbs butter, mushrooms and garlic, cook until the mushrooms have darkened, about 5 minutes.
  • Add the white ale and cook until the beer and butter has reduced by about half, about ten minutes.
  • Turn off heat, stir in the cream.
  • Add back in the steak and simmer until slightly thickened, about 8 minutes.
  • Season with rosemary, salt and pepper.
  • Serve over pasta.

Mushroom Steak Pasta with Garlic Beer Cream Sauce 3

Related Posts

Similar Articles


Averie @ Averie Cooks October 23, 2013 um 1:15 am

I was just thinking about you today as I passed about 10 local craft beer establishments on a long run and was wondering how you were doing! Great to see a post from you and hear about things!


Tieghan October 23, 2013 um 6:05 am

Sounds like you had a pretty awesome and successful tour!! Happy to hear you loved it! And I mean this steak and past looks killer! My family would love it!


Sophia@ NY Foodgasm October 23, 2013 um 9:06 am

Glad you enjoyed your tour, reallllly hope you come to NY!! This recipes looks just AMAZING, Beef and beer go so well together! Totally pinning this one, seems great for St. Patty’s Day, maybe served over roasted potatoes!


Katie October 23, 2013 um 11:34 am

Which white ale did you use for this?


Jackie October 23, 2013 um 11:57 am

I used Alagash White. But any wheat beer would probably work just fine.


Mushrooms Canada October 25, 2013 um 8:40 am

I could not love this recipe any more! Mushrooms and Steak go beautifully together and your Beer Cream Sauce sounds incredible. Can’t wait to try the recipe myself. Thanks for sharing!



Chung-Ah | Damn Delicious October 25, 2013 um 10:16 pm

I love how easy this is! And that cream sauce – swoon!


addie | culicurious October 27, 2013 um 9:37 am

This dish looks so delightful and satisfying, Jackie! 🙂 Glad your book tour went well.


Debra October 27, 2013 um 11:27 am

Could I substitute something else for mushroom? Say asparagus? I am deathly allergic to mushroom but this sounds delish!


Jackie October 27, 2013 um 7:45 pm

Asparagus sounds great! It won’t need as much fat to cook so you can pull back on the butter a bit.


Pamela @ Brooklyn Farm Girl October 29, 2013 um 12:48 pm

In love with how creamy this meal looks, it would be a huge hit at the dinner table!


Laura November 2, 2013 um 3:40 pm

How much pasta should I use? Can’t wait to make this!


Jackie November 2, 2013 um 4:48 pm

enough for 4 servings


Melissa March 1, 2014 um 12:07 pm

making this tonight it looks delicious yet I’m adding blue cheese to the sauce


Jackie Turner May 7, 2014 um 1:59 pm

What kind of beer is considered white?


Jackie May 7, 2014 um 2:36 pm

White ale is a wheat beer. Also sometimes called a "Wit." Alagash White, and Alaskan White are two pretty common ones.


Joey September 12, 2014 um 11:39 am

So. Not sure what kind of White Ale I should use. I have a cheap lager we usually use for pizza in the pantry. You think that would work? I don’t really know much about beer, but i REALLY want to try this recipe!!


Jackie September 12, 2014 um 3:55 pm

That would probably be fine


Nora September 25, 2014 um 6:36 am

I tried this our last night and the flavors were delicious! Just one question, my sauce didn’t turn out very creamy, it was fairly thin, never really thickened up to where I expected. Suggestions? Or is it only lightly thick?


Jackie September 25, 2014 um 11:41 am

Cream will thicken if it’s simmered, but you can also add 1 tablespoon of flour or cornstarch and that will thicken it up quickly.


Jodi February 27, 2015 um 9:58 am

I tried this recipe and loved it. Took a little longer than expected but i had to basically double the recipe. It was well worth the wait. The rosemary definitely made this dish! I have made a similar dish before but did not use rosemary and that is what really helps the dish out. And i just used regular light beer and it still tasted great. I will make this in the future but try a beer that you used in the recipe to see if it makes a difference. I also just kept my steaks whole and then let them sit and at the very end i cut the pieces up and simmered them in the sauce. Kept the meat very moist and cooked at medium temp..


Chip January 19, 2019 um 8:12 pm

Just fixed this tonight and we loved it so much. Used 16 oz of mushrooms because I didn’t want any leftover mushrooms. We will definitely fix this again.


Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.