Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 lb Assorted mushrooms sliced (such as Cremini, Chanterelles, Shiitake and Button)
- 4 Tbsp. Oil divided Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 6 ounce Angel hair pasta
- 2 ounce Tasso diced
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Minced scallions
- 1/2 Tbsp. Chopped garlic
- 3 ounce Heavy cream
- 1 Tbsp. Butter
- 2 Tbsp. Grated Parmesan cheese Minced green onion
Direcciones
- Preheat grill till very warm; toss in a handful of soaked hickory chips.
- When grill begins to smoke, in a large bowl toss mushrooms with 3 Tbsp. oil and 1 Tbsp. Bayou Blast or possibly to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate proportionately. Pour mushrooms onto a baking sheet to cold.
- In a large pot of boiling water cook pasta till just tender; drain and keep hot.
- Meanwhile, heat remaining oil in a saute/fry pan, add in Tasso and saute/fry, shaking pan frequently, 2 min. Add in shallots, green onions and smoked mushrooms, and cook, tossing 2 min. Add in garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates.
- To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan.
- This recipe yields 2 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 2 servings | |
| Calories 834 | |
| Calories from Fat 459 | 55% |
| Total Fat 52.18g | 65% |
| Saturated Fat 16.66g | 67% |
| Trans Fat 0.7g | |
| Cholesterol 78mg | 26% |
| Sodium 151mg | 6% |
| Potassium 974mg | 28% |
| Total Carbs 74.42g | 20% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.08g | 4% |
| Protein 21.13g | 34% |
