Smoked Mushrooms and Tasso over Orecchiette

Total Time:
40 min
20 min
20 min

4 to 6 servings

  • 1 pound orecchiette, cooked just prior to serving
  • 2 tablespoons olive oil
  • 1/2 cup chopped tasso
  • 1 tablespoon chopped green onions (white parts only)
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped garlic
  • 1 pound Smoked Mushrooms, recipe follows
  • 2 1/2 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce (recommended: Emeril's Kick it Up Hot Red Sauce)
  • 1/2 teaspoon salt
  • 1/2 cup finely grated Parmesan, plus 3 more tablespoons for garnish
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 3 tablespoons chopped green onions (green parts), for garnish
  • Bring a pot of salted water to a boil. Add the orecchiette and cook until just al dente, about 3 minutes. Drain in a colander, return to the pot, and toss with 1 tablespoon of the oil.

  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the tasso and cook, stirring, for about 2 minutes. Add the green onion whites, the shallots, and garlic and cook until fragrant, 30 seconds. Add the smoked mushrooms, stir well, and cook for 1 minute. Add the cream and cook until reduced by half, about 10 minutes. Add the Worcestershire, hot sauce, salt, 1/2 cup cheese, and cold butter and stir well.

  • Divide the pasta among 4 or 6 plates and spoon the sauce evenly over the top. Garnish with the green onions and remaining 3 tablespoons cheese and serve immediately.

Smoked Mushrooms:
  • Combine the mushrooms, oil, and Essence in a medium bowl and toss to coat evenly.

  • Prepare a stovetop smoker according to the manufacturer's instructions. Place the mushrooms on the grill pan and partially cover the smoker, leaving the lid ajar by 1-inch. Place over medium heat. When it begins to smoke, close the lid completely and cook until the mushrooms are tender and completely smoked, about 25 minutes.

  • Remove from the smoker and set aside until ready to assemble the pasta.

  • Yield: 1 pound

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William and Morrow, 1993.

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