The Real Housewife of Santa Monica

Pasta with Mushrooms, Wine & Whiskey

 

I love mushrooms!! I haven’t cooked with them for years because *someone* doesn’t “dig on fungus.” But now that *someone* is working late a lot, and *someone’s* parents are in town and unable to eat anything with too much vitamin K in it (thanks, a lot, Blood Thinner!) I decided to cook them again! Why not? After all, he usually strolls in around 11PM claiming to have eaten at work anyway… This dish should be classified as an adult dinner due to the alcohol content. It may have burned off but it sure didn’t taste like it did. Or it sure did taste like it didn’t!

 

This is pretty easy – I chopped the mushrooms & onions ahead of time during someone’s (not my) nap. Let’s get started! You’ll need:

INGREDIENTS:
24 oz (weight) mushrooms, thickly sliced (I used crimini) (Baby Bellas are recommended but they were $$$ so I got crimini)
4 TBSP olive oil (2 for roasting mushrooms & 2 for sautéing onions)
1 large onion, peeled & sliced
1 c dry white wine
3/4 c whiskey (or another 3/4 c white wine if you don’t have whiskey)
1/2 c vegetable broth (I used bullion)
1 c heavy cream salt & pepper to taste
12 oz pasta, cooked al dente (I actually used the whole 16 oz bag so that I’d have extra “noonles” for the kids.)

1. Preheat oven to 375 degrees. Drizzle mushrooms with olive oil, sprinkle salt & pepper on top. Roast for about 20-25 minutes. Drain & set aside.

Gorgeous, earthy little shrooms…

While they’re roasting, stand back & observe your child or pet.

If you don’t have a child or a pet, lie down on the pristine couch with Bravo TV on and be happy.

2. In a large pot, heat remaining olive oil over medium heat. Add sliced onions & saute for 4-5 minutes or until translucent.

Forgive the ugly lighting as I took it at night (I prepped the veggies during the day!) and do not have my lighting down yet:

Check on kids every once in a while.

Yes! Dinner is almost done!

3. Add wine & whiskey. I used Charles Shaw b/c we have a lot since Patsy’s visiting & Maker’s Mark (which is probably a little too “nice”) since we have loads as it’s G and his dad’s trademark father-son drink.

Ode to Patsy:

Ode to Jack:

Let this concoction bubble for a few minutes. Add the broth and let it reduce for another few minutes. (You can use vegetable or mushroom broth. I was out so I used Vegetarian Chicken Flavored Bullion added to water. It’s LOADED with sodium so I use caution and add much less than its label advises.) You are now up to 2 sets of a few minutes. About 4-5 minutes according to my calculations. Now add cream and reduce heat to low. Add mushroom, salt & pepper. Allow to simmer until it thickens.

Reserve a little of your pasta water in case sauce needs thinning after you’ve added pasta. Add cooked pasta & toss together! Season with salt & pepper to taste. Delicious & not for the Designated Driver.

Slightly adapted from The Pioneer Woman.

Pasta with Mushrooms, Wine & Whiskey
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

An easy, earthy, mushroom & pasta dish complete with your (inlaws’) favorite alcoholic beverages!
Ingredients
  • 24 oz (weight) mushrooms, thickly sliced (I used crimini) (Baby Bellas are recommended but they were $$$ so I got crimini)
  • 4 TBSP olive oil
  • 1 large onion, peeled & sliced
  • 1 c dry white wine
  • ¾ c whiskey (or another ¾ c white wine if you don’t have whiskey) I used bourbon.
  • ½ c vegetable broth (I used bullion)
  • 1 c heavy cream
  • salt & pepper to taste
  • 12 oz pasta, cooked al dente (I actually used the whole 16 oz bag so that I’d have extra “noonles” for the kids.)

Instructions
  1. Preheat oven to 375. Spread mushrooms on a cookie sheet. Drizzle with olive oil, salt & pepper. Roast in oven for 20-25 minutes.
  2. Set your pasta water to boil.
  3. In a large pot, heat olive oil, add onions & sauté, stirring occasionally, for 4-5 minutes or until translucent.
  4. Pasta water should be boiling. If so, add pasta to it & salt.
  5. Add wine & whiskey (or all wine if you drank all your whiskey!) Let bubble for 1-2 minutes.
  6. Add broth, and allow to bubble for another 2 minutes (to reduce.)
  7. Add cream & turn heat to low. (NOTE: Reserve a cup or two of your pasta water in case your mushroom/sauce needs thinning!) Add your cooked pasta to mushrooms & toss. If sauce needs thinning, add some of the pasta water that you’ve saved.
  8. Season with salt & pepper to taste.
  9. YUM!

Final verdict: the kids picked out & ate only the noodles. Although Maddie likes mushrooms, she likes them alone. She is definitely not French. But why would she be?

Oh, and guess who strolled in early & hungry that night? None other than *someone.* D’OH!



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1 comment on Pasta with Mushrooms, Wine & Whiskey

  1. Lib
    February 7, 2012 at 4:13 pm (4672 days ago)

    Whilst I love the idea of this, you know my feelings on all things fungus! :) Rock on, Tina!! This does look delish!

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