Ingredients Jump to Instructions ↓

  1. 1 pounds Assorted sliced mushrooms

  2. (such as Cremini,

  3. Chanterelles, Shiitake

  4. And Button)

  5. 4 tablespoons Oil, divided

  6. Creole spice

  7. 6 ounces Angel hair pasta

  8. 2 ounces Diced Tasso

  9. 2 tablespoons Minced shallots

  10. 1 tablespoon Chopped scallions plus extra

  11. For garnish

  12. 1/2 tablespoon Minced garlic

  13. 3 ounces Heavy cream

  14. 1 tablespoon Butter

  15. 2 tablespoons Grated Parmesan cheese, and Green onion for garnish

Instructions Jump to Ingredients ↑

  1. 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 ESSENCE OF EMERIL SHOW#EE106


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