I would like to Thank Pioneer Woman for this recipe. As always, we changed the recipe to fit our tastes and family.
- 1 pound portobello mushrooms, cremini are good
- 4 Tablespoons Extra Virgin 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
- 12 ounces pasta, I like Penne with this, 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.