Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel H

Recipe Ingredients

4 cups	948ml	Assorted exotic mushrooms - cleaned, stemmed
1/4 cup	59ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
		Creole Seasoning - see * Note
4 oz	113g	Small-diced Home-Cured Tasso Ham - (see recipe)
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1/4 cup	15g / 0.5oz	Chopped green onions
2 cups	474ml	Heavy cream
1 tablespoon	15ml	Butter
1/2 lb	227g / 8oz	Fresh angel hair pasta
1/2 cup	73g / 2.6oz	Grated Parmigiano-Regginao cheese
1 tablespoon	15ml	Finely chopped fresh parsley

Recipe Instructions

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

Preheat the grill. In a large mixing bowl, toss the mushrooms with 1/4 cup of the oil. Season with Creole seasoning. Place the mushrooms in a grill basket. Place on the grill and cook for about 2 to 3 minutes on each side, or until the mushrooms are wilted. Remove and cool completely, set aside.

Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the remaining 1 tablespoon of oil. When the oil is hot add the Tasso and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Add the shallots and garlic and season with Creole seasoning. Stir in the green onions.

Add the cream and butter and bring the liquid to a boil. Reduce to a simmer and cook for about 6 minutes or until the sauce coats the back of a spoon. Season with Creole seasoning.

Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Season the pasta with salt and pepper. Add the pasta and cheese to the sauce. Toss well.

Mound the pasta in the center of 4 plates. Garnish with parsley.

This recipe yields 4 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C41) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.