Tasso And Wild Mushroom Pasta

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 oz	56g	Small-diced tasso
4 cups	948ml	Assorted exotic mushrooms - cleaned, stemmed
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
		Emeril's Essence - see * Note
1/4 cup	15g / 0.5oz	Chopped green onions
2 cups	474ml	Heavy cream
1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Fresh angel-hair pasta
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Bring a pot of salted water to a boil.

In a large saute pan, over medium heat, add the olive oil. When the oil is hot add the tasso and saute for 1 minute. Add the mushrooms and continue to saute for 3 to 4 minutes. Add the shallots and garlic and season with Emeril's Essence. Stir in the green onions. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for about 5 minutes or until the sauce coats the back of a spoon. Season with Essence.

Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Drain the pasta and toss with olive oil. Season the pasta with salt and pepper. Mound the pasta in the center of four plates. Spoon the mushroom mixture over the top of the pasta. Sprinkle each plate with cheese and garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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