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Smoked Mushrooms And Tasso Pasta

An italian recipe for Smoked Mushrooms And Tasso Pasta, made with Butter, Extra Virgin Olive Oil, Garlic Finely Minced, Tasso, and Creole Seasoning Blend. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 2/3 cup
• 6
• 1 bunch
• 1/4 lb
• 2
• 1 lb

Method (preview)

1. 1

   Put the liquid smoke into the bottom a large Dutch oven.

2. 2

   Put a wire rack in the bottom of the Dutch oven and put the mushrooms on top of it.

3. 3

   Cover and turn the heat to high for 5 minutes.

4. 4

   Remove and slice.

5. 5

   Melt the butter in a large saute pan, add the olive oil and mix.

6. 6

   Saute the garlic over extremely low heat for about 10 minutes.

7. 7

   Add the green onions and saute over low-medium heat for a few minutes.

8. 8

   Add the tasso and Creole seasoning and saute for 5 minutes.

9. 9

   Add the mushrooms and continue cooking over low-medium heat until the mushrooms are cooked.

10. 10

    Add parsley and adjust seasonings to taste.

11. 11

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

12. 12

    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.