Pasta with Whiskey, Wine and Mushrooms

Pasta with Whiskey Wine and Mushrooms

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
  • Salt
  • Pepper
  • 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

Preparation Instructions

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s