Angel hair pasta with smoky mushrooms and tasso

Yield: 4 servings

Measure Ingredient
1 pounds Assorted sliced mushrooms
\N \N (such as Cremini,
\N \N Chanterelles, Shiitake
\N \N And Button)
4 tablespoons Oil, divided
\N \N Creole spice
6 ounces Angel hair pasta
2 ounces Diced Tasso
2 tablespoons Minced shallots
1 tablespoon Chopped scallions plus extra
\N \N For garnish
½ tablespoon Minced garlic
3 ounces Heavy cream
1 tablespoon Butter
2 tablespoons Grated Parmesan cheese, and
\N \N Green onion for garnish

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


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