Assorted sliced mushrooms; (such as Cremini, Chanterel, Shiitake and Button)
4
tb
Oil,; divided
Creole spice
6
oz
Angel hair pasta
2
oz
Diced Tasso
2
tb
Minced shallots
1
tb
Chopped scallions plus extra,; for garnish
1/2
tb
Minced garlic
3
oz
Heavy cream
1
tb
Butter
2
tb
Grated Parmesan cheese, and green onion; for garnish
INSTRUCTIONS
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
Recipe By :ESSENCE OF EMERIL SHOW#EE106
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 22:03:00 -0500
From: Meg Antczak <meginny@frontiernet.net>
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