Monday, September 12, 2011

Pasta with Whiskey, Wine and Mushrooms

The other night my dear friend, Jennifer, came over for dinner and since I know she is always game to trying new recipes I thought I weould try another recipe I came across as I stalked The Pioneer Woman's blog!  I swear that woman just keep cranking out the hits!!  

This was incredible!  Not a redeeming health quality to be had but I don't was freaking delicious!  

I had to send all of the leftovers home with Jennifer to her husband Reed lest I eat the rest of it before I went to bed.  As I began looking through the ingredients in preparation for our dinner I wondered how we could go wrong....I mean it has almost two cups of alcoholic beverages AND heavy cream in it....not to mention the butter and pasta! Seriously people, this is heaven in it's most whiskey-soaked form!

Pasta with Whiskey, Wine and Mushrooms 

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
¾ cups Whiskey (Jack Daniels Is Good)
½ cups 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.

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