Pasta with Whiskey, Wine and Mushrooms

A recipe we saved from The Pioneer Woman, by Ree Drummond. The full recipe, with their photos and notes, is on their site.

Use vegetable broth and it’s vegetarian.

Serves 8  ·  Time 35 minutes

Ingredients

• 24 ounces thickly sliced mushrooms (baby portobellos are best)
• 2 tablespoons olive oil
• Kosher salt and black pepper
• 2 tablespoons butter
• 1 large onion, sliced
• 1 cup dry white wine
• 3/4 cup whiskey
• 1/2 cup chicken broth (or vegetable broth)
• 1 cup heavy cream
• 12 ounces mostaccioli or penne, cooked al dente

The short version

1. Brown the mushrooms in the olive oil in batches, season and set aside.
2. Cook the onion in the butter until soft and golden.
3. Add the wine and whiskey (off the flame, they can flare) and cook it down by about half, then add the broth and cream and simmer until thick.
4. Stir the mushrooms back in and toss with the pasta.

The Pioneer WomanPasta with Whiskey, Wine and MushroomsRead the original recipe