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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  • jkirk 8 years ago
    Emeril sure comes up with good recipes!
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