Angel hail pasta with smoky mushrooms & tasso
2 servings
Ingredients
| Quantity | 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 | |
Directions
* 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
Converted by MM_Buster v2.0l.
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