Ingredients Jump to Instructions ↓

  1. 1 pound assorted sliced mushrooms (such as Cremini, Chanterelles, Shiitake and Button)

  2. 4 tablespoons oil, divided Creole spice

  3. 6 ounces angel hair pasta

  4. 2 ounces diced Tasso

  5. 2 tablespoons minced shallots

  6. 1 tablespoons chopped scallions plus extra, for garnish

  7. 1/2 tablespoon minced garlic

  8. 3 ounces heavy cream

  9. 1 tablespoon butter

  10. 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


Send feedback