- 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
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.
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.