| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | 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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