Shelly's Recipe

PASTA WITH WHISKEY, WINE, AND MUSHROOMS

Category: Pasta

24 ounces baby portobellos thickly sliced mushrooms
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

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. Servings: 8