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.

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