Angel hair pasta with smoky mushrooms and tasso
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Assorted sliced mushrooms |
| (such as Cremini, | ||
| Chanterelles, Shiitake | ||
| And Button) | ||
| 4 | tablespoons | Oil, divided |
| Creole spice | ||
| 6 | ounces | Angel hair pasta |
| 2 | ounces | Diced Tasso |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Chopped scallions plus extra |
| For garnish | ||
| ½ | tablespoon | Minced garlic |
| 3 | ounces | Heavy cream |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Grated Parmesan cheese, and |
| Green onion for garnish | ||
Directions
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 Creole spice 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.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE106