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Grilled Exotic and Wild Mushrooms with a Home-Cured Tasso Cream Sauce Over Angel Hair Pasta

  • 4servings
  • 30minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups assorted exotic mushrooms , cleaned and stemmed

  2. 1/4 cup plus 1 tablespoon olive oil

  3. Essence, recipe follows

  4. 4 ounces small diced tasso, recipe above

  5. 2 tablespoons chopped shallots

  6. 1 tablespoon chopped garlic

  7. 1/4 cup chopped green onions

  8. 2 cups heavy cream

  9. 1 tablespoon butter

  10. 1/2 pound fresh angel hair pasta

  11. 1/2 cup grated Parmigiano-Regginao

  12. 1 tablespoon finely chopped parsley

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried oregano

  20. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the grill. In a large mixing bowl, toss the mushrooms with 1/4 cup of the oil. Season with Creole seasoning. Place the mushrooms in a grill basket. Place on the grill and cook for about 2 to 3 minutes on each side, or until the mushrooms are wilted. Remove and cool completely, set aside. Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the remaining 1 tablespoon of oil. When the oil is hot add the Tasso and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Add the shallots and garlic and season with Creole seasoning. Stir in the green onions . Add the cream and butter and bring the liquid to a boil. Reduce to a simmer and cook for about 6 minutes or until the sauce coats the back of a spoon. Season with Creole seasoning. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente . Season the pasta with salt and pepper. Add the pasta and cheese to the sauce. Toss well. Mound the pasta in the center of 4 plates. Garnish with parsley.

  2. Combine all ingredients thoroughly and store in an airtight jar or container.

  3. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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