PASTA WITH WHISKEY, WINE, AND MUSHROOMS
You'll have to bear with me as I share this recipe, which started out as a chicken recipe with wine and pasta and ended as a pasta recipe with whiskey
Categories main dish
Time 35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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.
PASTA WITH WHISKEY, WINE, AND MUSHROOMS
This is a recipe that i got off of one of my favorite websites: (http://thepioneerwoman.com ) I haven't tried it yet but it looked so delicious and it contained two of my favorite ingredients... mushrooms and Jack Daniels. Enjoy!
Provided by ashleyhazel12
Categories Penne
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 442.5, Fat 21.9, SaturatedFat 9.8, Cholesterol 48.4, Sodium 91, Carbohydrate 39.4, Fiber 5.8, Sugar 2.6, Protein 6.9
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
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- Roasted mushrooms will make a gorgeous combination when added with cream and whiskey. Prepare the tray by preheating. Place the mushrooms and drizzle olive oil on them.
- Now it is time to prepare the chicken which is yet another star of the recipe. I prefer using chicken thighs although it is honestly your choice. You can also try boneless and skinless breasts in the recipe.
- Now it is time to prepare the pasta. Take a large pot and boil water in it. I know giving instructions for cooking pasta sounds a little redundant. But the tricky part while preparing your pasta is to make sure they do not stick together.
- Add a few drops of olive oil to a heavy pot. Add the sliced onions to it and sauté till they turn golden brown. The best way to know when the onion is ready is to keep them as long as they turn translucent.
- It is time to drop in some blood oath bourbon or any whiskey of your choice to bring out the flavors in the recipe. Let the sauce simmer for a few minutes.
- Add salt and pepper for taste and let the sauce thicken. Now you can add the chicken directly to the recipe or keep it as a side with your pasta. Either way, this will make a lovely meal.
- The final step is to add the cooked pasta to the sauce and mix it thoroughly. You can use mild seasoning before you serve this brilliant recipe.
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