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Smoked Mushrooms and Tasso over Orecchiette - orecchiette

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orecchiette olive oil tasso green onions shallots garlic mushrooms heavy cream Worcestershire sauce hot pepper salt Parmesan cold unsalted butter green onions
Viewed: 112 - Published at: 2 years ago

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

Method

  • 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.
  • 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
  • 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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