Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Serves: 6
Ingredients:
24 oz. mushrooms (baby Portobellos best)- thickly sliced
4 T. olive oil
Salt (to taste)
Pepper (to taste)
2 T. butter
1 large onion- sliced
1 c. dry white wine
3/4 c. whiskey
1/2 c. chicken broth
1 c. heavy cream
12 oz. Mostaciolli noodles- cooked al dente
Directions:
- Preheat oven to 375
- Drizzle mushrooms with 2 T. olive oil
- Sprinkle with salt and pepper
- Roast until golden brown, about 20- 25 min
- Set aside
- Meanwhile, in a large pot, heat 2 T. olive oil with the butter over medium heat
- Throw in onions and saute until beginning to turn translucent, about 2- 3 min
- Pour in wine and whiskey and allow to bubble for 1- 2 min
- Pour in broth and allow the liquid to reduce for about 2 min
- Stir in cream and reduce heat to low
- Add mushrooms, salt, and pepper
- 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
*Julie found recipe here
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