Can’t go wrong with Whiskey and Wine …

Sooooo … I was browsing recipes on the Pioneer Woman's website. Now I don’t really buy into the whole Pioneer Woman perfect life thing because I know living on a working ranch is NOT easy … there is no way to spend a day on the ranch taking perfect pictures while preparing wonderful recipes, homeschooling the kids, trying out new gadgets, setting up giveaways, writing witty blog posts, prepping for a cooking show and whatever else the Pioneer Woman’s blog represents BUT she does have some decent recipes.  {{Well, who knows (grumble, grumble) may she can do it all}} I know I couldn't, the ranch I lived at kept me pretty busy, and pretty dusty plus there seemed to always be something to get done to keep things running  ... but I digress.
Sooooo … I was browsing recipes on the Pioneer Woman's website and I found this recipe she posted last year for Pasta with Whiskey, Wine, and Mushrooms … I like Pasta. I like Mushroom. I always enjoy Wine and I do like some Whiskey so how can I go wrong. Got this on the kitchen agenda for this weekend. I still have to go buy the pasta and mushrooms.

Recipe: Pasta with Whiskey, Wine, and Mushrooms

Prep Time: 5 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 8
Ingredients

• 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) I like Jack but I’d also suggest trying Pendleton Whiskey
• 1/2 cup Chicken Broth
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 12 ounces, weight Mostaciolli, Cooked Al Dente

Preparation Instructions

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 sauté 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.