Yield: 4 servings
|1 pounds||Assorted sliced mushrooms|
|(such as Cremini,|
|4 tablespoons||Oil, divided|
|6 ounces||Angel hair pasta|
|2 ounces||Diced Tasso|
|2 tablespoons||Minced shallots|
|1 tablespoon||Chopped scallions plus extra|
|½ tablespoon||Minced garlic|
|3 ounces||Heavy cream|
|2 tablespoons||Grated Parmesan cheese, and|
|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