January 15, 2015

pasta with whiskey and mushrooms

This was pasta has unbelievable flavor, the alcohol mellows as it simmers leaving you with a hint of flavor that will rock your world!  This recipe is simple and quick to prepare but will leaving your guest thinking that you spent hours on dinner.  This is great as a vegetarian pasta, or you can add grilled chicken sliced across the top!

Servings 4-6
Total Time 30 minutes

  • 1 pound pasta
  • 24 ounces thickly sliced mushrooms 
  • 2 tablespoons olive oil
  • course salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, sliced
  • 1 cup dry white wine
  • 3/4 cups whiskey
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup shredded parmesan cheese

Preheat oven to 375 degrees F.

Bring a large pot of salted water to boil and cook pasta according to package directions, to al dente. Drain and return to the pot.  Toss with a bit of olive oil to keep from sticking.

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 skillet, 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. Turn the heat to medium-high and pour in the 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.  (if you would prefer a thicker sauce just add a tablespoon of flour blended with a few tablespoons of water and whisk until thickened)

Toss in cooked pasta and taste for additional salt and pepper.

Top with parmesan cheese and enjoy!!!

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