Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel Hair


4 cups assorted exotic mushrooms, cleaned andstemmed
1/4 cup olive oil plus
1 tablespoon olive oil
Creole Seasoning
4 ounces small-diced Home-Cured Tasso Ham
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup chopped green onions
1 tablespoon butter
1/2 pound fresh angel hair pasta
1/2 cup grated Parmigiano-Regginao cheese
1 tablespoon finely chopped fresh parsley


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.




4.0 servings


Friday, December 10, 2010 - 1:02am


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