Angel hail pasta with smoky mushrooms & tasso

Yield: 2 servings

Measure Ingredient
1.00 pounds assorted mushrooms; sliced
1 (such as cremini; chanterelles, shiitake
1 ; and button)
4.00 tablespoon oil; divided
1 bayou blast - {emeril's creole seas; oning}, see *
6.00 ounce angel hair pasta
2.00 ounce tasso; diced
2.00 tablespoon minced shallots
1.00 tablespoon chopped scallions
½ tablespoon minced garlic
3.00 ounce heavy cream
1.00 tablespoon butter
1 === garnish ===
2.00 tablespoon grated parmesan cheese
1 chopped green onion

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat grill until very hot; toss in a handful of soaked hickory chips. When grill begins to smoke, in a large bowl toss mushrooms with 3 tablespoons oil and 1 tablespoon Bayou Blast or to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate evenly. Pour mushrooms onto a baking sheet to cool. In a large pot of boiling water cook pasta until just tender; drain and keep warm.

Meanwhile, heat remaining oil in a saute pan, add Tasso and saute, shaking pan frequently, 2 minutes. Add shallots, green onions and smoked mushrooms, and cook, tossing 2 minutes. Add garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-106 broadcast 11-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-14-1996

Recipe by: Emeril Lagasse

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