Ingredients

1 lb Assorted mushrooms sliced (such as Cremini, Chanterelles, Shiitake and Button)
4 Tbsp. Oil divided Bayou Blast - (Emeril's Creole Seasoning) see * Note
6 ounce Angel hair pasta
2 ounce Tasso diced
2 Tbsp. Chopped shallots
1 Tbsp. Minced scallions
1/2 Tbsp. Chopped garlic
3 ounce Heavy cream
1 Tbsp. Butter
2 Tbsp. Grated Parmesan cheese Minced green onion

scroll for more

Angel Hail Pasta With Smoky Mushrooms And Tasso

Servings: 2

Preheat grill till very warm; toss in a handful of soaked hickory chips.
When grill begins to smoke, in a large bowl toss mushrooms with 3 Tbsp. oil and 1 Tbsp. Bayou Blast or possibly 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 proportionately. Pour mushrooms onto a baking sheet to cold.
In a large pot of boiling water cook pasta till just tender; drain and keep hot.
Meanwhile, heat remaining oil in a saute/fry pan, add in Tasso and saute/fry, shaking pan frequently, 2 min. Add in shallots, green onions and smoked mushrooms, and cook, tossing 2 min. Add in 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.
This recipe yields 2 servings.