Braden Family Cookbook
AND WILD MUSHROOM PASTA Stolen
a pot of salted water to a boil. In a large sauté pan, over medium heat, add
the olive oil. When the oil is hot add the tasso and sauté for 1 minute. Add
the mushrooms and continue to sauté for 3 to 4 minutes. Add the shallots and
garlic and season with Creole dry seasoning. 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 Creole dry
seasoning. 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.