Part 1
18 oz mushrooms, thickly sliced
2 tablespoons olive oil
Generous pinch of salt
Generous pinch of black pepper
Part 2
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced
3/4 cup dry white wine
1/2 cup whiskey (Jack Daniels is fine)
1/4 cup chicken broth
3/4 cup heavy cream or crème fraîche
3/4 tsp salt and pepper, to taste
Part 3
9 ounces chunky pasta such as penne, cooked al dente
- Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
- In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and 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.