Beam...it's what's for dinner!

What's a hungry girl to do when the main ingredient in my kitchen is a handle of Jim Beam? Use it to make dinner naturally.

I stole this recipe from the Pioneer Woman (check her out if you haven't already). It seemed like a perfect fit. It was quick and easy and makes a large batch. Enjoy!

Ingredients:

• 24 ounces sliced mushrooms (baby portabellas work well)


• olive oil


• kosher salt


• black pepper


• 2 tablespoons butter


• 1 whole large white onion, peeled and sliced


• 1 3/4 cups of whiskey (Beam works well)


• 1 cup heavy cream


• 12 ounces pasta

Cook 12 ounces of pasta.













Preheat oven to 375 degrees. Slice 24 ounces of mushrooms. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes. Set aside.

In a large pot, heat olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes.

Pour in the whiskey and allow to bubble for a minute or two.

Whiskey bubbles (in case you were wondering):

Pour in broth and allow the liquid to reduce for a couple of minutes.

Stir in cream and reduce to low heat. Add mushrooms, salt, and pepper, and simmer until sauce thickens.

Toss in the cooked pasta.
Voila! Here is the delicious result:

Verdict: very yummy and pairs nicely with Sam Adams Coastal Wheat.

* Note: this is probably not a child appropriate meal.