Ingredients

• 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

Directions

Smoked Mushrooms:

1 pound button mushrooms, stemmed, wiped clean, and quartered

2 tablespoons olive oil

2 tablespoons Essence, recipe follows

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.