Tasso and Wild Mushroom Pasta
- 1 tablespoon olive oil
- 2 ounces small diced tasso
- 4 cups assorted exotic mushrooms, cleaned and stemmed
- 2 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- Essence, recipe follows
- 1/4 cup chopped green onions
- 2 cups heavy cream
- 1 tablespoon butter
- 1 pound fresh angle hair pasta
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon finely chopped parsley
ESSENCE (EMERIL'S CREOLE SEASONING):
Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the olive oil. When the oil is hot add the tasso and saute for 1 minute. Add the mushrooms and continue to saute for 3 to 4 minutes. Add the shallots and garlic and season with Essence. Stir in the green onions. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for about 5 minutes or until the sauce coats the back of a spoon. Season with Essence. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Drain the pasta and toss with olive oil. Season the pasta with salt and pepper. Mound the pasta in the center of four plates. Spoon the mushroom mixture over the top of the pasta. Sprinkle each plate with cheese and garnish with parsley.
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.