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Category: Pasta
Prep Time: Cook Time: Total Time:
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
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PASTA WITH WHISKEY, WINE, AND MUSHROOMS
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Category: Pasta
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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