Pasta with Whiskey, Wine, and Mushrooms
Servings: 8
Ingredients
- 24 ounces weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
- 2 Tablespoons Olive Oil
- Kosher Salt
- Black Pepper
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Large Onion Peeled And Sliced
- 1 cup Dry White Wine
- 3/4 cups Whiskey Jack Daniels Is Good
- 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- Salt And Pepper to taste
- 12 ounces weight Mostaciolli, Cooked Al Dente
Instructions
- Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
- In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent.
- Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
- Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 8
Serving Size: 8
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