20 oz. Cremini mushrooms, scrubbed and thickly sliced
4 T. olive oil
Kosher salt and black pepper
2 T. butter
1 large onion, peeled and large chopped
1 c. dry white wine
3/4 c. Whiskey
1/2 c. chicken stock
1 c. heavy cream
12 oz. pasta such as penne, cooked al dente
Preheat oven 375 degrees.
Lay mushroom slices out on a baking sheet. Drizzle with 2 T. of the olive oil. Season with salt and pepper.
Roast for 20-25 minutes until golden brown. Set aside.
In a large pot, heat the remaining oil and butter until butter is melted. Add the onions and saute for several minutes until translucent.
Pour in the wine and whiskey, let cook for a few minutes.
Pour in the broth and allow to simmer and reduce slightly for 5 minutes.
Reduce the heat to low. Add the cream and mushrooms. Simmer until the sauce thickens.
Add the pasta, tossing to coat, (use a bit of the pasta water to thin if sauce is too thick).
Season with salt and pepper to taste.