Preheat grill until very hot; toss in a handful of soaked hickory chips. When grill begins to smoke, in a large bowl toss mushrooms with 3 tablespoons oil and 1 tablespoon Creole spice or to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate evenly. Pour mushrooms onto a baking sheet to cool. In a large pot of boiling water cook pasta until just tender; drain and keep warm. Meanwhile, heat remaining oil in a saute pan, add Tasso and saute, shaking pan frequently, 2 minutes. Add shallots, green onions and smoked mushrooms, and cook, tossing 2 minutes. Add garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW#EE106 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:03:00 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (825g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 436 (47%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 275.3mg||85 %|
|Sodium 164.6mg||6 %|
|Potassium 517.3mg||14 %|
|Total Carbohydrate 102.2g||30 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 102.1g|
|Protein 22.2g||32 %|
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Calories per serving: 927
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