Pasta with Mushrooms-Almond-Beer Sauce

Normally, I don't like mushrooms very much. Liking them more as I get older, but still. However, I've really been craving them the last few days. Mushroom pasta sauce to the rescue!

Camera is currently misplaced. You're not missing much; mushrooms aren't that pretty.

I made this sauce with a 1 lb box of penne rigate, but I recommend using twice as much sauce to pasta -- make this amount for only half a box.

Edit as of 10/16: this is tasty, but it definitely still needs some work to make it more of a sauce and less of a pasta-with-vegetables. Stay tuned for an update.

Pasta with Mushroom-Almond-Beer Sauce

1 pint package white button mushrooms, roughly diced
1 half large onion, sliced into thin ribbons
2 tbsp olive oil
1/4 cup ground almonds (throw some almonds into a ziploc bag and run over them with a rolling pin a bunch of times)
1/2 bottle beer (something not too bitter -- not an IPA)
salt & pepper

If you start the recipe when you start the pasta water boiling, it will be done by the time the pasta is done.

Start sauting the onions in the oil over medium heat. Let them cook, stirring occasionally, about three or four minutes, then add the mushrooms. Continue to stir occasionally. The mushrooms will release their liquid after a few minutes. When their liquid has reduced by about a third (it's not an exact science), add the beer. Turn the heat to high and cook until the beer has reduced by more than half. Add the almonds; you should notice the liquid thicken almost immediately. Turn the heat to low and continue to cook, stirring frequently, until the pasta is done. Adjust salt and pepper. Mix with the pasta and serve immediately, with a dusting of Parmesan cheese if you want. (Too much will overwhelm the sauce's flavor.)