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Smoked Mushrooms and Tasso over Orecchiette (Emeril Lagasse) Recipe

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Smoked Mushrooms and Tasso over Orecchiette (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
856
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Smoked Mushrooms:
  5. 1 pound button mushrooms, stemmed, wiped clean, and quartered
  6. 2 tablespoons olive oil
  7. 2 tablespoons Essence, recipe follows
  8. Combine the mushrooms, oil, and Essence in a medium bowl and toss to coat evenly.
  9. 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.
  10. Remove from the smoker and set aside until ready to assemble the pasta.
  11. Yield: 1 pound
  12. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  13. 2 1/2 tablespoons paprika
  14. 2 tablespoons salt
  15. 2 tablespoons garlic powder
  16. 1 tablespoon black pepper
  17. 1 tablespoon onion powder
  18. 1 tablespoon cayenne pepper
  19. 1 tablespoon dried oregano
  20. 1 tablespoon dried thyme
  21. Combine all ingredients thoroughly.
  22. Yield: 2/3 cup
  23. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  24. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 856.46 Kcal (3586 kJ)
Calories from fat 441.96 Kcal
% Daily Value*
Total Fat 49.11g 76%
Cholesterol 134.05mg 45%
Sodium 809.07mg 34%
Potassium 480.69mg 10%
Total Carbs 81.48g 27%
Sugars 6.66g 27%
Dietary Fiber 6.38g 26%
Protein 24.32g 49%
Vitamin C 5.5mg 9%
Vitamin A 0.1mg 2%
Iron 3.8mg 21%
Calcium 299.3mg 30%
Amount Per 100 g
Calories 226.6 Kcal (949 kJ)
Calories from fat 116.93 Kcal
% Daily Value*
Total Fat 12.99g 76%
Cholesterol 35.47mg 45%
Sodium 214.06mg 34%
Potassium 127.18mg 10%
Total Carbs 21.56g 27%
Sugars 1.76g 27%
Dietary Fiber 1.69g 26%
Protein 6.44g 49%
Vitamin C 1.4mg 9%
Iron 1mg 21%
Calcium 79.2mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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