This is a print preview of "Angel Hail Pasta With Smoky Mushrooms And Tasso" recipe.

Angel Hail Pasta With Smoky Mushrooms And Tasso Recipe
by Global Cookbook

Angel Hail Pasta With Smoky Mushrooms And Tasso
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  Servings: 2

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

Directions

  1. Preheat grill till very warm; toss in a handful of soaked hickory chips.
  2. 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.
  3. In a large pot of boiling water cook pasta till just tender; drain and keep hot.
  4. 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.
  5. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan.
  6. This recipe yields 2 servings.