Angel Hail Pasta With Smoky Mushrooms And Tasso

Recipe Ingredients

1 lb	454g / 16oz	Assorted mushrooms - sliced (such as Cremini, Chanterelles, Shiitake and Button)
4 tablespoons	60ml	Oil - divided
		Bayou Blast - {Emeril's Creole Seasoning} - see * hints
6 oz	170g	Angel hair pasta
2 oz	56g	Tasso - diced
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Chopped scallions
1/2 tablespoon	7.5ml	Minced garlic
3 oz	85g	Heavy cream
1 tablespoon	15ml	Butter
		Garnish
2 tablespoons	30ml	Grated Parmesan cheese
		Chopped green onion

Recipe 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 Bayou Blast 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.

Hints

See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-106 broadcast 11-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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