Alcoholic Pasta

A complex yet comforting dish. Because they're roasted the texture of the mushrooms becomes more dense and meaty while the earthiness of the flavour sweetens. The sauce, generally pretty light, is perfumed by the alcohol and you'll swear there were herbs added to it.

Part 1 - the mushrooms
18oz mushrooms, thickly sliced in 4 pieces
2 Tbsps olive oil
Generous pinch of salt
Generous pinch of black pepper

Part 2 - the sauce
2 Tbsps olive oil
2 Tbsps (1oz/28gr) butter
1 large onion, diced
¾ cup dry white wine
½ cup whiskey (Jack Daniels is fine)
¼ cup chicken broth
¾ cup heavy cream or crème fraîche
¾ tsp salt and pepper, to taste

Part 3 - combining it all
9oz chunky pasta such as penne, cooked al dente

1. Preheat oven to 375°F. Put the mushrooms in a single layer on a cookie sheet and drizzle with the olive oil, then sprinkle with salt and pepper. Roast for 30 to 40 minutes, or until golden brown and the liquid the mushrooms sweat while cooking has completely evaporated. Set aside.
2. In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the onions and saute until beginning to turn translucent. 
3. Pour in the wine and whiskey and allow to bubble for a minute or two. 
4. Pour in the broth and allow the liquid to reduce by a quarter cup. 
5. Stir in the cream and reduce the heat to low. 
6. Add the mushrooms, salt, and pepper, and gently simmer to avoid any curdling, until the sauce thickens.
7. Toss in the cooked pasta, using a little hot pasta water if the sauce needs thinning. Taste for seasonings and serve immediately.