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Add a photoServings: 4
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- Mound the pasta in the center of 4 plates. Garnish with parsley.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 643 | |
| Calories from Fat 380 | 59% |
| Total Fat 43.15g | 54% |
| Saturated Fat 18.16g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 54mg | 2% |
| Potassium 506mg | 14% |
| Total Carbs 52.7g | 14% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.01g | 1% |
| Protein 12.09g | 19% |
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