Braden Family Cookbook

Chuck Braden

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1 tablespoon olive oil
2 ounces small diced tasso
4 cups assorted exotic mushrooms, cleaned and stemmed
2 tablespoons chopped shallots
1 tablespoon chopped garlic
Creole dry seasoning
1/4 cup chopped green onions
2 cups heavy cream
1 tablespoon butter
1 pound fresh angle hair pasta
˝ cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley

Bring 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.


Yield: 4 servings