Name: Pasta with Whiskey, Wine, and Mushrooms
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)

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Pasta with Whiskey, Wine, and Mushrooms

Course: Main Course, Pasta

Keyword: mushrooms, whiskey, wine

Servings:

Author: Ree Drummond, 'The Pioneer Woman'

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.