Angel Hail Pasta With Smoky Mushrooms And Tasso Recipe

• 1 lb Assorted mushrooms sliced (such as Cremini, Chanterelles, Shiitake and Button)
• 4 Tbsp. Oil divided Bayou Blast - (Emeril's Creole Seasoning) see * Note
• 6 ounce Angel hair pasta
• 2 ounce Tasso diced
• 2 Tbsp. Chopped shallots
• 1 Tbsp. Minced scallions
• 1/2 Tbsp. Chopped garlic
• 3 ounce Heavy cream
• 1 Tbsp. Butter
• 2 Tbsp. Grated Parmesan cheese Minced green onion

1. Preheat grill till very warm; toss in a handful of soaked hickory chips.
2. When grill begins to smoke, in a large bowl toss mushrooms with 3 Tbsp.
3. oil and 1 Tbsp.
4. Bayou Blast or possibly to taste; transfer to a wire grilling basket.
5. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate proportionately.
6. Pour mushrooms onto a baking sheet to cold.
7. In a large pot of boiling water cook pasta till just tender; drain and keep hot.
8. Meanwhile, heat remaining oil in a saute/fry pan, add in Tasso and saute/fry, shaking pan frequently, 2 min.
9. Add in shallots, green onions and smoked mushrooms, and cook, tossing 2 min.
10. Add in garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly.
11. Reheat pasta if necessary and divide between 2 warmed plates.
12. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta.
13. Garnish with green onions and Parmesan.
14. This recipe yields 2 servings.

mushrooms, hair pasta, tasso, shallots, scallions, garlic, butter, parmesan cheese

Taken from cookeatshare.com/recipes/angel-hail-pasta-with-smoky-mushrooms-and-tasso-65341 (may not work)