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Receta Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel H
by Global Cookbook

Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel H
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Ingredientes

  • 4 c. assorted exotic mushrooms cleaned, stemmed
  • 1/4 c. extra virgin olive oil plus
  • 1 Tbsp. extra virgin olive oil Creole Seasoning see * Note
  • 4 ounce small-diced Home-Cured Tasso Ham (see recipe)
  • 2 Tbsp. minced shallots
  • 1 Tbsp. minced garlic
  • 1/4 c. minced green onions
  • 2 c. heavy cream
  • 1 Tbsp. butter
  • 1/2 lb fresh angel hair pasta
  • 1/2 c. grated Parmigiano-Regginao cheese
  • 1 Tbsp. finely minced fresh parsley

Direcciones

  1. Preheat the grill. In a large mixing bowl, toss the mushrooms with 1/4 c. 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 min on each side, or possibly till the mushrooms are wilted. Remove and cold completely, set aside.
  2. Bring a pot of salted water to a boil. In a large saute/fry pan, over medium heat, add in the remaining 1 Tbsp. of oil. When the oil is warm add in the Tasso and saute/fry for 1 minute. Add in the mushrooms and continue to saute/fry for 2 min. Add in the shallots and garlic and season with Creole seasoning. Stir in the green onions.
  3. Add in the cream and butter and bring the liquid to a boil. Reduce to a simmer and cook for about 6 min or possibly till the sauce coats the back of a spoon. Season with Creole seasoning.
  4. Cook the pasta in the boiling water for about 3 to 4 min or possibly till cooked al dente. Season the pasta with salt and pepper. Add in the pasta and cheese to the sauce. Toss well.
  5. Mound the pasta in the center of 4 plates. Garnish with parsley.
  6. This recipe yields 4 appetizer servings.