* Note: See the "Emerils Essence Information" recipe which is included in this collection. Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the olive oil. When the oil is hot add the tasso and saute for 1 minute. Add the mushrooms and continue to saute for 3 to 4 minutes. Add the shallots and garlic and season with Emerils Essence. Stir in the green onions. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for about 5 minutes or until the sauce coats the back of a spoon. Season with Essence. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Drain the pasta and toss with olive oil. Season the pasta with salt and pepper. Mound the pasta in the center of four plates. Spoon the mushroom mixture over the top of the pasta. Sprinkle each plate with cheese and garnish with parsley. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 287 (46%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 182.9mg||56 %|
|Sodium 264.8mg||9 %|
|Potassium 291.4mg||8 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 65.6g|
|Protein 19.1g||27 %|
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Calories per serving: 625
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