Whiskey and Roasted Mushroom Pasta

Here are a list of some of my favorite things:

Pasta. Whiskey. Wine. Mushrooms. Parmesan Cheese.

Guess what this recipe has?

Pasta. Whiskey. Wine. Mushrooms. Parmesan Cheese.

The Pioneer Woman originally had this idea while trying to make a chicken dish.  I saw her post about it and immediately wanted to try it.  I tweaked the amount of cream though, because super creamy dishes aren’t my favorite.  I’m glad I did, too, because who would want to cover up the other wonderful flavors?  I hope you like it, too!

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24 oz sliced Crimini Mushrooms

Olive Oil

Salt and Pepper

1 Onion, thinly sliced

1 cup White Wine

3/4 cups Whiskey

1/2 cup Chicken Broth

1/2 cup Heavy Cream

1 pound Penne Pasta

Parmesan Cheese

Preheat oven to 375 degrees.  Get a pot of water boiling on the stove, so it is ready for your pasta.

Spread the mushrooms on a lined baking sheet. Lightly coat with olive oil, salt, and pepper.  Roast for 25 minutes.

Heat olive oil in a large pot.  Add the onion that you thinly sliced.

Saute until they start to turn translucent. Pour in the wine and whiskey. 

Heat until it begins to lightly bubble, then add the broth.

Let that reduce for a few minutes.

Meanwhile, take the mushrooms out of the oven.

They should look golden and delicious! 

Add the cream and lower the heat.

Now, it’s time to add those gorgeous mushrooms, along with salt and pepper.

Lightly simmer until the sauce thickens a little bit.

After a few minutes, add your cooked penne.

Stir to coat.

Time to serve it!

Spoon the sauce over the top.  And make sure you get your fair share of mushrooms.

That’s a bowl of goodness right there.

Mmmmm.

Top with parmesan cheese and fresh cracked pepper.