Pasta with Whiskey, Wine, and Mushrooms
- 24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
- 2 Tablespoons Olive Oil
- Kosher Salt
- Black Pepper
- 2 Tablespoons Olive Oil
- 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
- Salt And Pepper, to taste
- 12 ounces, weight Mostaciolli, Cooked Al Dente
- Produce
- Mushrooms (24 ounces)
- Onion, whole Large (1)
- Canned Goods
- Chicken broth (1/2 cup)
- Cooking & Baking
- Black pepper (1)
- Kosher salt (1)
- Olive oil (4 Tablespoons)
- Salt and pepper (1)
- Dairy
- Butter (2 Tablespoons)
- Heavy cream (1 cup)
- Beer, Wine & Liquor
- Whiskey (3/4 cups)
- White wine, Dry (1 cup)
- Other
- 12 ounces, weight Mostaciolli, Cooked Al Dente
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published August 8, 2011 (1 year ago).
227 people saved this recipe.
