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Ingredientes
- 1 lb Assorted sliced mushrooms, (such as Cremini, Chanterel, Shiitake and Button)
- 4 Tbsp. Oil,, divided Creole spice
- 6 ounce Angel hair pasta
- 2 ounce Diced Tasso
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Minced scallions plus extra,, for garnish
- 1/2 Tbsp. Chopped garlic
- 3 ounce Heavy cream
- 1 Tbsp. Butter
- 2 Tbsp. Grated Parmesan cheese, and green onion, for garnish
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. Creole spice 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.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 800g | |
| Calories 1667 | |
| Calories from Fat 918 | 55% |
| Total Fat 104.36g | 130% |
| Saturated Fat 33.31g | 133% |
| Trans Fat 1.4g | |
| Cholesterol 156mg | 52% |
| Sodium 303mg | 13% |
| Potassium 1948mg | 56% |
| Total Carbs 148.83g | 40% |
| Dietary Fiber 10.1g | 34% |
| Sugars 12.16g | 8% |
| Protein 42.27g | 68% |
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