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Print this Recipe    Mushroom Tasso Pasta

SMOKED MUSHROOMS AND TASSO PASTA

4 tablespoons butter
2/3 cup extra-virgin olive oil
6 - 8 cloves garlic, finely minced
1 bunch green onions, chopped, including most of the tops
1/4 pound tasso
2 - 3 teaspoons Creole seasoning blend
1 pound white button mushrooms, or your favorite wild mushrooms like
shiitakes, chanterelles, or a mix
2 tablespoons liquid smoke
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
3/4 pound fresh angel hair or other favorite pasta

Put the liquid smoke into the bottom a large Dutch oven. Put a wire
rack in the bottom of the Dutch oven and put the mushrooms on top
of it. Cover and turn the heat to high for 5 minutes. Turn it off
and let the mushrooms stay in the covered pot for about 20 minutes.
Remove and slice.

Melt the butter in a large saute pan, add the olive oil and mix.
Saute the garlic over extremely low heat for about 10 minutes. Do
not brown or burn the garlic; this is to let the flavor saturate
the butter/oil mixture. Add the green onions and saute over low-medium
heat for a few minutes. Add the tasso and Creole seasoning and
saute for 5 minutes. Add the mushrooms and continue cooking over
low-medium heat until the mushrooms are cooked. Add parsley and
adjust seasonings to taste. Serves 4.

Serve over freshly cooked pasta. I like angel hair, but penne,
fusilli or radiattore would work well.

If you want to make this slightly better for you, omit the butter
and add a little more olive oil, but the butter gives it a great
flavor. The original dish was all butter, but was an appetizer-sized
portion; as a main course, this is a little bit better for you.

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