Pasta With Whiskey, Wine, and Mushrooms |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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mushrooms and Jack Daniels. Enjoy. Ingredients:
24 ounces mushrooms, thickly sliced (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 cup whiskey (jack daniels is good) |
1/2 cup chicken broth |
1 cup heavy cream |
salt and pepper, to taste |
12 ounces penne, cooked al dente |
Directions:
1. 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.
2. 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.
3. Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.
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