Recipe - Tasso And Wild Mushroom Pasta

1 tablespoon Olive oil
2 ounce Small minced tasso
4 cup Assorted exotic mushrooms;
cleaned, stemmed
2 tablespoon Chopped shallots
1 tablespoon Chopped garlic
Emeril's Essence; see * Note
One fourth cup Chopped green onions
2 cup Heavy cream
1 tablespoon Butter
1 pound Fresh angelhair pasta
One half cup Grated ParmigianoReggiano
cheese
1 tablespoon Finelychopped parsley

* 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A52 broadcast 10271997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11101997

Recipe by: Emeril Lagasse