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.
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
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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