Recipe - Angel Hair Pasta With Smoky Mushrooms And Tasso

1 pound Assorted cut or sliced up mushrooms;
(such as Cremini,
Chanterel, Shiitake and
Button)
4 tablespoon Oil,; divided
Creole spice
6 ounce Angel hair pasta
2 ounce Diced Tasso
2 tablespoon Minced shallots
1 tablespoon Chopped scallions plus
extra,; for garnish
One half tablespoon Minced garlic
3 ounce Heavy cream
1 tablespoon Butter
2 tablespoon Grated Parmesan cheese, and
green onion; for garnish

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 Creole spice 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.

Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE106

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:03:00 0500

From: Meg Antczak meginny@frontiernet.net