Smoked Mushrooms And Tasso Over Angel Hair
From choclytcandy 15 years ago
- 45 min. to make
- Serves 6
From Emeril's Kitchens by Emeril Lagasse
Ingredients
- 1/2 lb angel hair pasta shopping list
- 2 tbs olive oil shopping list
- 1/2 cup chopped tasso shopping list
- 1 tbs chopped green onions (white parts only) plus 3 tbs chopped green onions (green parts only), for garnish shopping list
- 1 tbs shallots, chopped shopping list
- 1 tso chopped garlic shopping list
- 1 recipe Smoked mushrooms (Below) shopping list
- 2 1/2 cups heavy cream shopping list
- 2 tsp worcestershire sauce shopping list
- 1 tsp pepper sauce shopping list
- 1/2 tsp salt shopping list
- 2 tbs cold unsalted butter, cut into pieces shopping list
- 3 tbs freshly grated parmigiano-Reggiano shopping list
- Smoked Mushrooms: shopping list
- 1 lb button mushrooms, stemmed, wiped clean and quartered shopping list
- 2 tbs olive oil shopping list
- 2 tbs creole seasoning shopping list
How to make it
- Smoked Mushrooms:
- Combine the mushrooms with the oil and Essence in a medium bowl and toss to coat evenly.
- Prepare a stovetop smoker according to the manufacturer's instructions. Place the mushrooms on the grill pan, and partially cover the smoker, leaving the lid ajar by 1-inch. Place over medium heat. When it begins to smoke, close the lid completely and cook until the mushrooms are tender, about 25 minutes. Remove the smoker.
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 3 minutes. Drain in a colander, return to pot, and toss with 1 tbs of oil.
- Meanwhile, heat the remaining tbs of oil in a large skillet over medium-high heat. Add the tasso and cook, stirring, for 2 minutes. Add the green onion whites, the shallots, and garlic and cook, stirring until fragrant, 30 seconds. Add the smoked mushrooms, stir well, and cook for 1 minute. Add the cream and cook until reduced by half, about 10 minutes. Add the Worcestershire, hot sauce, and salt, then stir in the cold butter.
- Divide the pasta among four or six plates and spoon the sauce evenly over the top. Garnish with the remaining green onions and the cheese add serve.
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