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Drunken’ Shrooms Over Pasta

Preparation Instructions:

  1. Preheat oven to 375 degrees.
  2. 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.
  3. In a large pot, heat additional olive oil along with the butter over medium heat.
  4. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent.
  5. Pour in wine and whiskey and allow to bubble for a minute or two.
  6. Pour in broth and allow the liquid to reduce for a couple of minutes.
  7. Stir in cream and reduce heat to low.
  8. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
  9. Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning.
  10. Taste for seasonings and add immediately.



Ingredients Needed:

  • 24 ounces, Weight Sliced Oyster Mushrooms (Italian Oysters 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