One of the most recent requests I’ve had regarding my blog is more vegetarian recipes. I promised to try….I can’t promise anything low-fat or free of butter, cream, etc., but I’ll try to curb the bacon use a little bit…or at least make recipes that are bacon-optional. If you are a regular Chattavore reader, you already know that we eat mostly vegetarian in the house…it’s a lot less expensive to eat meatless, so my weekly Link 41 bacon is generally the only meat in our fridge. We are far from being true vegetarians…we eat plenty of meat in restaurants and in other people’s houses. Still, I have no idea why I haven’t posted more vegetarian recipes…so that’s one of my resolutions for 2013, I guess.
Mushrooms are one of the great loves of my life. The funny thing about mushrooms is that I hated them until I started working at Chuck E. Cheese’s and randomly decided to try some on my pizza one day. Of course, looking back now I doubt that I actually hated mushrooms…I just thought that I did. I don’t really remember mushrooms from my childhood, except maybe some cans (only God knows what my mom could have possibly used canned mushrooms for) and the supreme pizzas that my parents always ordered from Pizza Hut.
Once I tried them, it was on. I mean, on. Mushrooms are just so versatile. They’re a main dish! They’re a side! They’re a salad! It’s true. You can’t go wrong with mushrooms. I know lots of people that don’t eat them (it’s a texture thing, I think) but luckily I didn’t marry one of them, so I’m free to cook all the mushrooms I want. I don’t really remember how this pasta dish popped into my head…was I looking at Pioneer Woman’s website and saw it, or did I just remember seeing it at some point? I don’t recall. At any rate, the bottle of Chattanooga Whiskey (keepin’ it local!) in my pantry seemed to be calling to me that it needed to be poured into some cream sauce, and chicken on pasta often seems unnecessary to me….so I left out the chicken, and flipped the proportions of the whiskey and the white wine. Guess what? Perfection.
Penne with Mushrooms & Whiskey Cream Sauce
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
|Meal type||Main Dish|
|Website||Adapted from The Pioneer Woman Cooks|
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 Medium onion (halved & thinly sliced)
- 8oz cremini (baby bella) mushrooms (wiped clean & sliced)
- 1/4 cup whiskey (I used Chattanooga Whiskey)
- 1/4 cup dry white wine (I used Chardonnay)
- 1/4 cup unsalted chicken stock
- 1/2 cup heavy cream
- salt & pepper (to taste)
- 10-12oz penne pasta (cooked al denté)
|Preheat oven to 375 degrees. Toss the mushrooms one tablespoon of olive oil and spread on a baking sheet. Roast for 20-25 minutes.|
|While the mushrooms are roasting, heat the butter and olive oil over medium heat. Cook the onions until translucent.|
|Turn off the heat and pour in the whiskey and wine. Allow to cook for about a minute then add the chicken broth and cook to reduce liquid for about 2 minutes. Add the cream and cook until it thickens slightly. Stir in the mushrooms and salt and pepper to taste.|
|Toss the mushroom cream sauce with the pasta and divide between bowls. Serve with parmesan or Romano cheese for topping if desired.|