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
ESSENCE OF EMERIL SHOW#EE106