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Grilled Exotic and Wild Mushrooms with a Home-Cured Tasso Cream Sauce Over Angel Hair Pasta (Emeril Lagasse) Recipe

Grilled Exotic and Wild Mushrooms with a Home-Cured Tasso Cream Sauce Over Angel Hair Pasta (Emeril Lagasse) Recipe

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Grilled Exotic and Wild Mushrooms with a Home-Cured Tasso Cream Sauce Over Angel Hair Pasta (Emeril Lagasse)

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Ingredients:

Serving

4 cups assorted exotic mushrooms, cleaned and stemmed
1/4 cup plus 1 tbsp olive oil
essence , recipe follows
4 oz small diced tasso , recipe above
2 tbsp chopped shallots
1 tbsp chopped garlic
1/4 cup chopped green onions
2 cups heavy cream
1 tbsp butter
1/2 lb fresh angel hair pasta
1/2 cup grated parmigiano-regginao
1 tbsp finely chopped parsley
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp 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.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.95 Kcal (2583 kJ)
Calories from fat	310.63 Kcal
		% Daily Value*
Total Fat	34.51g	53%
Cholesterol	89.83mg	30%
Sodium	3636.86mg	152%
Potassium	424.64mg	9%
Total Carbs	66.32g	22%
Sugars	3.76g	15%
Dietary Fiber	6.6g	26%
Protein	17.54g	35%
Vitamin C	5.3mg	9%
Vitamin A	0.1mg	5%
Iron	201.8mg	1121%
Calcium	115.4mg	12%

Amount Per 100 g
Calories	145 Kcal (607 kJ)
Calories from fat	73.01 Kcal
		% Daily Value*
Total Fat	8.11g	53%
Cholesterol	21.11mg	30%
Sodium	854.77mg	152%
Potassium	99.8mg	9%
Total Carbs	15.59g	22%
Sugars	0.88g	15%
Dietary Fiber	1.55g	26%
Protein	4.12g	35%
Vitamin C	1.3mg	9%
Iron	47.4mg	1121%
Calcium	27.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.