Whiskey, wine and pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 oz thickly sliced mushrooms (baby Bellas are best)
2 tbsp olive oil
Kosher salt
Black Pepper
2 tbsp olive oil
2 tbsp butter
1 large whole onion peeled and sliced
1 cup dry white wine
3/4 cup whiskey (I usually use Jack Daniels)
1/2 cup vegetable broth
1 cup heavy cream
Salt and pepper to taste
1/2 cup to 3/4 cup freshly grated Parmesan cheese
12 oz Mostaciolli, cooked Al Dente
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Directions: |
Directions:Preheat oven to 375 degrees. Drizzle mushrooms with olive oil and sprinkle with salt and pepper. Roast for 20-25 min, or until golden brown.
In a large pot or large skillet, heat the rest of olive oil and butter together over medium heat. Sauté the onions for a couple of minutes until clear. Add in wine and whiskey and allow to bubble for a couple of minutes. Add the broth and allow the liquid to reduce for a few minutes. Stir in cream and reduce heat to low. I like to stir in some freshly grated Parmesan at this point (1/2 cup). Add mushroom, salt and pepper. Simmer until the sauce thickens. Toss in the pasta. You can use some of pasta water if sauce got too thick.
Plate and serve. You can top with some fresh Parmesan and freshly chopped parsley. Adjust salt and pepper as needed |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: I found this recipe and it goes really well when looking for a heavier dinner! I added the Parmesan cheese and I think that gives it a nice flavor but you can make without the cheese. It sounds like an odd combination but it is amazing!
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