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.

Recipe courtesy of Emeril Lagasse

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