24 ounces thickly sliced mushrooms (baby portabellas are best)

2 Tbs. olive oil

Kosher salt

Black pepper

2 Tbs. olive oil

2 Tbs. butter

1 whole large onion, peeled and sliced

1 c. dry white wine

3/4 c. whiskey (Jack Daniels is good)

1/2 c. chicken broth

1 c. heavy cream

12 oz. Mostaciolli, cooked al dente

Preheat oven to 375 degrees

Drizzle some olive oil over mushrooms and sprinkle with salt and pepper. Roast for 20 - 25 minutes or until golden brown. Set aside.

In a large pot heat additional olive oil along with the butter over medium heat. Add onions and saute for a couple of minutes or until they begin to turn translucent. Add wine and whiskey and allow to bubble for a minute or two. Add the broth and allow 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 pit of the pasta water if the sauce needs a little thinning.  Taste for seasoning.