Place the mushrooms in a large bowl and toss with the oil and 3 tablespoons of the Creole Seasoning.

4 cups assorted fresh wild mushrooms, such as chanterelles, shiitakes, or portobellos 1 tablespoon olive oil 3 tablespoons plus 1 teaspoon Emeril's Creole Seasoning 1/2 cup chopped tasso 1/4 cup chopped green onions 2 tablespoons minced shallots 1 tablespoon minced garlic 2 cups heavy cream 1 pound angel hair pasta Coarsely grated fresh Parmesan cheese design Directions
Place the mushrooms in a large bowl and toss with the oil and 3 tablespoons of the Creole Seasoning. Heat a large heavy dry skillet over high heat until very hot. Add the mushrooms, cover and cook for 2 minutes. Uncover and cook, shaking and tossing the skillet, for 2 minutes. Add tasso, green onions, shallots, and garlic and toss well. Stir in the cream and simmer for 5 minutes. Cook the pasta in a large pot of boiling salted water according to package directions. Drain. Fold in the pasta and the remaining 1 teaspoon Creole Seasoning and heat for 2 minutes. Makes about 7 cups. To serve, mound 1 3/4 cups of angel hair, mushrooms, and tasso into each of 4 shallow bowls. Top with Parmesan cheese. Note: Tasso is a well-seasoned, smoked Cajun ham. It can be ordered by mail, or substitute another highly spiced, smoked ham.
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