Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 appetizer servings

Ingredients

  • 4 cups assorted exotic mushrooms, cleaned and stemmed
  • 1/4 cup plus 1 tablespoon olive oil
  • Essence, recipe follows
  • 4 ounces small diced tasso, recipe above
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped green onions
  • 2 cups heavy cream
  • 1 tablespoon butter
  • 1/2 pound fresh angel hair pasta
  • 1/2 cup grated Parmigiano-Regginao
  • 1 tablespoon finely chopped parsley
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Exotic Mushroom Bread Pudding

Recipe courtesy of Emeril Lagasse

Exotic Mushroom Tart

Recipe courtesy of Emeril Lagasse

Exotic Mushroom Pizza

Recipe courtesy of Sharon Angelucci

Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise

Recipe courtesy of Emeril Lagasse

Wild Mushroom Stuffed Trout with Grilled Colorado Strip Steak

Recipe courtesy of Kelly Liken

Wild Mushroom Ragu

Wild Mushroom Couscous

Recipe courtesy of Padma Lakshmi

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c