Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel Hair Pasta

Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel Hair Pasta
Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel Hair Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups assorted exotic mushrooms cleaned, stemmed

  • 1/4

    cup olive oil plus

  • 1

    tablespoon olive oil

  • Creole Seasoning see * Note

  • 4

    ounces small-diced Home-Cured Tasso Ham (see recipe)

  • 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 cheese

  • 1

    tablespoon finely chopped fresh parsley

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. 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 sauté pan, over medium heat, add the remaining 1 tablespoon of oil. When the oil is hot add the Tasso and sauté for 1 minute. Add the mushrooms and continue to sauté 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. This recipe yields 4 appetizer servings.

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