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Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel Hair Pasta


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  • 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


Servings 4


Step 1

* 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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