Ingredients Jump to Instructions ↓

  1. 4 cups assorted fresh wild mushrooms, such as chanterelles, shiitakes, or portobellos

  2. 1 tablespoon olive oil

  3. 3 tablespoons plus 1 teaspoon Emeril's Creole Seasoning

  4. 1/2 cup chopped tasso

  5. 1/4 cup chopped green onions

  6. 2 tablespoons minced shallots

  7. 1 tablespoon minced garlic

  8. 2 cups heavy cream

  9. 1 pound angel hair pasta Coarsely grated fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place the mushrooms in a large bowl and toss with the oil and 3 tablespoons of the Creole Seasoning. † Heat a large heavy dry skillet over high heat until very hot. Add the mushrooms, cover and cook for 2 minutes. Uncover and cook, shaking and tossing the skillet, for 2 minutes. Add tasso, green onions, shallots, and garlic and toss well. Stir in the cream and simmer for 5 minutes. † Cook the pasta in a large pot of boiling salted water according to package directions. Drain. Fold in the pasta and the remaining 1 teaspoon Creole Seasoning and heat for 2 minutes. Makes about 7 cups. † To serve, mound 1 3/4 cups of angel hair, mushrooms, and tasso into each of 4 shallow bowls. Top with Parmesan cheese. † Note: Tasso is a well-seasoned, smoked Cajun ham. It can be ordered by mail, or substitute another highly spiced, smoked ham. † Yield : 4 main-course servings


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